Lemon Filling Or Sauce 1930 Recipes

LEMON FILLING

Lemon Filling image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

LEMON CAKE FILLING

Lemon Cake Filling image

A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.

Provided by Molly53

Categories Dessert

Time 20m

Yield 3 9 inch layers

Number Of Ingredients 7

Ingredients

1 cup sugar
4 tablespoons cornstarch
1 egg, beaten
1 cup water
1/2 cup lemon juice (fresh is best)
1 teaspoon lemon rind, grated (from the fresh lemon)
1 tablespoon butter (no substitutions)

Steps:

Mix sugar and cornstarch together thoroughly.
Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
Cook in a double boiler about 15 minutes, stirring constantly.
Add butter, beat well and cool before using.

LEMON FILLING

Lemon Filling image

Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.

Provided by Carol

Categories Desserts Fillings Fruit Fillings

Yield 12

Number Of Ingredients 7

Ingredients

¾ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
½ cup orange juice
2 tablespoons fresh lemon juice
1 egg
1 cup whipped cream

Steps:

In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 15.7 g, Cholesterol 19.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 12.5 mg, Sugar 13.9 g

LEMON SAUCE II

Lemon Sauce II image

This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.

Provided by MELLY343

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

1 cup orange juice
1 ½ tablespoons arrowroot powder
2 tablespoons lemon juice
⅓ cup honey
2 teaspoons lemon zest

Steps:

In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g

LEMON FILLING

Lemon Filling image

Provided by Marian Burros

Categories brunch, easy, dessert

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 tablespoons plus 2 teaspoons cornstarch
2/3 cup granulated sugar
1/4 cup fresh lemon juice
1/2 tablespoon grated lemon zest
1 large egg yolk
6 tablespoons fresh orange juice
1/2 teaspoon vanilla extract

Steps:

In a medium-size saucepan, stir together cornstarch and sugar until completely blended and smooth. Add lemon juice, zest and egg yolk, and stir until smoothly incorporated. Add orange juice and 1/3 cup hot water.
Bring mixture to a simmer over medium heat, stirring. Cook, continuing to stir, until mixture thickens and boils for 1 1/2 minutes. Remove from heat.
Stir in vanilla. Strain through a sieve into a storage container. Chill for at least 45 minutes, or until cool and slightly thickened, before using. Sauce may be refrigerated for up to 48 hours. Stir well before using.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 36 grams

LEMON SNOW FILLING

Lemon Snow Filling image

Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries.

Provided by PSEEGER

Categories Desserts Fillings Fruit Fillings

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 tablespoons grated lemon zest
1 cup heavy cream

Steps:

In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.

Nutrition Facts : Calories 323 calories, Carbohydrate 33 g, Cholesterol 71.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 13 g, Sodium 94.6 mg, Sugar 30.8 g

LEMON SAUCE I

Lemon Sauce I image

Wonderful dessert sauce. Serve with gingerbread or cake.

Provided by GINGER P

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

Steps:

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g

OLD FASHIONED LEMON SAUCE

Old Fashioned Lemon Sauce image

This recipe is so old that the instructions say to place the ingredients in a "tin basin" and cook! So many recipes that I have have little or no instructions, just a list of ingredients. Sometimes the list of ingedients is vague also. Example: butter the size of an egg for an amount! This sauce goes great on gingerbread!

Provided by jeswes54

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
2 tablespoons butter
1 egg, beat lightly
1 lemon, juice and zest of
1/2 cup boiling water

Steps:

Cream together the sugar and butter in a small pan over low heat. Add the slightly beaten egg and blend. Add the juice from 1 lemon and the zest from the lemon. Add the boiling water slowly and stir over the low heat till mixture thickens.

Nutrition Facts : Calories 265.7, Fat 7, SaturatedFat 4, Cholesterol 68.1, Sodium 59.1, Carbohydrate 51.1, Fiber 0.1, Sugar 50.3, Protein 1.7

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