Description:

Lemon Cheese Filling & Lemon Buttercream

Source:

Nannypapa

Serves/Makes:2 cups

Ingredients

• Filling:
• 6 egg yolks, lightly beaten
• 1 cup (225 ml) sugar
• rind of 1 lemon, grated
• 1/4 cup (60 ml) lemon juice
• 1 stick butter
• Buttercream:
• 2 sticks butter, softened(do not substitute)
• 2 tbsp (30 ml) grated lemon peel
• 6-3/4 cups (1600 ml) confectioners sugar
• 1/2 cup (125 ml) lemon juice

Preparation

• Filling:
• Cream sugar and egg yolks, add remaining ingredients.
• Cook in a double boiler until as thick as jelly.
• Cool completely and fill layers and top
• Buttercream:
• Beat butter and lemon rind until fluffy.
• Alternately add confectioners sugar and lemon juice.
• Beat until smooth and of spreading consistency.
• Ice sides or cake after filling and stacking.
• Spread a circle on top of cake, then fill in with more lemon filling.

Comments

This cake is a very old Southern tradition. I bake cakes and this lemon cheese is the number 1 request. However for a tall impressive cake, I do double the filling recipe, so I'll have plenty. Since I don't like undressed cakes, I came up with lemon buttercream to cover the sides and make a showplace for a pile of filling on top of the cake. And if you really want a showstopper, add a lemon peel rose and a little greenery. I also use this filling in my wedding cakes. Hope this was what you were looking for. Enjoy!