Friday, June 21, 2019

Vintage Recipe: Lemon Filling for Cakes & Cupcakes

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

Nothing says "summer" to me more than citrus flavors - lemon, lime, orange and grapefruit. This Lemon Filling fit's the bill perfectly! It works well spread between cake layers or piped into cupcake or doughnut centers. It can even be used as a filling for thumbprint cookies and toaster pastries or as a dip for shortbread cookies.

This recipe makes enough lemon filling to spread between 2 round cake layers. It was handwritten on an index card. It is part of a modest collection of old recipes cards. The age of this recipe card is unknown.



The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

See more recipes from this collection!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, lemon, dessert, filling, old fashioned
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Lemon Filling for Cakes & Cupcakes

Makes enough filling for one layer cake.

ingredients:


  • 3/4 cup Granulated Sugar
  • 2 Tbs. Cornstarch
  • 1 dash Salt
  • 3/4 cup Water
  • 2 Egg Yolks, slightly beaten
  • 3 Tbs. Lemon Juice
  • 1 tsp. Lemon Rind
  • 1 Tbs. Butter

instructions:


  1. Combine sugar, cornstarch and salt in saucepan.
  2. Add water, egg yolks and lemon juice.
  3. Cook and stir over medium heat until thick. Remove from heat.
  4. Add lemon rind and butter. Cool.
Created using The Recipes Generator




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