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Catholic Recipe: Lemon Filling


  • 1/2 cup sugar
  • 4 Tablespoons flour
  • 1 cup warm water
  • 3 egg yolks, beaten
  • 1 lemon, juice and grated peel
  • 2 Tablespoons butter or margarine
  • Details

  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

The lemon filling for cakes, especially the Sweet Sixteen Birthday Cake and the Nun's Lemon Layer Cake.


Mix sugar and flour. Add water gradually; add egg yolks. Cook over hot water, stirring, until thick. Cover; cook 5 minutes. Remove from heat. Add lemon juice, grated lemon peel, and butter or margarine. Mix well. Cool. Spread between cake layers.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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