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Lemon Cream
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Versatile frosting perfect for yellow or white cakes, elevates box mix desserts.
Ingredients:
  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 0.5 cup lemon juice
  • 1.5 cups white sugar
  • 0.5 cup butter
Instructions:
  • In a heavy saucepan, mix sugar and cornstarch, then add water and stir until warmed. Set aside.
  • Whisk egg yolks with lemon juice, gradually mix in a bit of the sugar mixture to temper the yolks. Combine the yolk and sugar mixtures, stir in butter, and place back on heat.
  • Bring the mixture to a vigorous boil while stirring continuously until it thickens to a pudding-like consistency. Allow it to cool slightly, then spread it on the cooled cake to frost and fill one 8-inch four-layer cake.

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