*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The description of this is very misleading in that it is a lemon filling or lemon curd not a frosting. Having said that this has a more mellow lemon flavor than other similar recipes but is also much richer which I liked since I used it as as the filling for the three layer Rainbow Citrus Cake also from this site. In hindsight I'd add two or three teaspoons of lemon zest for more tartness and flavor but it really was fine as is.
Very good!! I replaced 1/4C of the water with an additional 1/4C lemon juice and added an additional 1TBS of cornstarch so it would make a nice thick filling for my white cake. I frosted it with homemade whipped cream--delicious combo!! Thank you for this recipe!
I thought I was in big trouble - had been doing a massive amount of baking and had miscounted how many eggs I required. Substituted a half cup of lemon yogurt and it worked. No one suspected a thing and it topped my Greek Lemon Cake beautifully.
I added zest of 1 med-large lemon. I also reduced the sugar to 1C & reduced the butter to 1/4C just because I didn't see the need for all of that extra saturated fat & sugar. Came out tasting like the lemon curd from a meringue pie (only better imo) Yummy yum yum!!
This Filling/Icing is AMAZING. It is very easy and soo good! It is a little sweet but very Delicious! Like another poster said it is like meringue. I used it as an icing for my butter cake and it was Great!