Lemon Cream

Frosting and Icing - Dessert

This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.

Brief

Servings: 12

Yield: 2 cups

Lemon Cream

Ingredients

1 cup water

3 tablespoons cornstarch

3 egg yolks

½ cup lemon juice

1 ½ cups white sugar

½ cup butter

Dessert

Directions

Step 1

Combine sugar and cornstarch in heavy saucepan add water and stir until heated set aside.

Step 2

Beat egg yolks and add lemon juice stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures add butter and return to heat.

Step 3

Bring to a rolling boil stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutritional Information

Lemon Cream

Servings Per Recipe:12

Calories: 187.9

% Daily Value *

Protein: 0.8g 2%

Carbohydrates: 27.9g 9%

Dietary Fiber: 0.1g

Sugars: 25.3g

Fat: 8.8g 14%

Saturated Fat: 5.3g 26%

Cholesterol: 71.5mg 24%

Vitamin A Iu: 298.2IU 6%

Niacin Equivalents: 0.2mg 1%

Vitamin C: 4.7mg 8%

Folate: 7.7mcg 2%

Calcium: 8.6mg 1%

Iron: 0.1mg 1%

Magnesium: 1.1mg

Potassium: 20mg 1%

Sodium: 56.8mg 2%

Calories From Fat: 79

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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