Lemon Filling


Bake a cake, use this filling recipe and make a memory. The best filling for cakes or sweet dough tarts.


  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 egg separated
  • 3 tsp butter
  • rind of 2 lemons
  • 1 tsp lemon flavor
  • 3 tbsp cornstarch


Step 1

In a medium saucepan, add half of the sugar to the milk while warming over medium heat. Keep warming.

Step 2

In a medium bowl combine the remaining sugar and the cornstarch. Beat the egg yolk and then add to the sugar/cornstarch mixture.

Step 3

Beat the egg white and add to the mixture.

Step 4

Add the cornstarch mixture to the milk which is cooking. Cook until thick, then add the remaining ingredients.

Step 5

After it is cooked, beat with the mixture if needed.

Step 6

Refrigerate 2 to 3 hours for cake filling and spread between cooled layer cake.


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Kaplan, Louisiana Louisiana
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