This quick lemon filling is perfect to use in a Lemon Cream Cake but of course you can use it between the layers of any cake you wish. The recipe yields about 1-1/2 cups so it is the ideal amount for either an 8" or 9" cake without leftovers. (Although it is delish right off a spoon or spread on toast!) Make sure to cool the filling before spreading it on your cake...but it's best to use it soon enough that you don't have to refrigerate it because it does get rather thick and gelatinous once cold (makes it more difficult to spread). I'll share the recipe for a Lemon Cream Cake next week!
Lemon Filling
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
1 cup cold water
1 egg, slightly beaten
2 Tbsp lemon juice (fresh)
grated rind of 1 lemon
2 Tbsp butter
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