Mrs. Clark'S Lemon Cheese Cake Filling
A zesty lemon cheese cake filling that combines bright lemon juice and rind with a sweet, smooth custard-like consistency. Perfect for layering in cakes or serving as a tangy dessert component, it appeals to citrus lovers and those seeking a fresh, vibrant flavor in their baked goods.
Ingredients
Instructions
- Mix lemon juice, lemon rind, sugar, eggs, margarine, and dissolved cornstarch in a saucepan.
- Bring the mixture to a boil, then add the dissolved cornstarch and cook until thickened.
- Let the filling cool for a few minutes before spreading on cake layers.
Tips & Substitutions
For a smoother filling, make sure to whisk the mixture continuously while cooking to prevent lumps. If you don’t have margarine, unsalted butter works well as a substitute. You can adjust the sweetness by reducing the sugar to your taste. For added flavor, consider incorporating a teaspoon of vanilla extract or a pinch of salt.
Serving Suggestions
This lemon cheese cake filling is perfect for layering between cakes or as a topping for cupcakes. It pairs beautifully with a light whipped cream or a dollop of Greek yogurt. For a delightful dessert twist, serve it alongside slices of fresh fruit or drizzle it over a warm piece of Steamed Blueberry Pudding.
Storage & Reheating
Store any leftover lemon cheese cake filling in an airtight container in the refrigerator for up to a week. When ready to use, gently reheat it on low heat in a saucepan, stirring continuously to restore its creamy texture. Avoid boiling to prevent curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Clark'S Lemon Cheese Cake Filling contains roughly 475 calories, with 6g protein, 82g carbohydrates, and 16g fat. It is an excellent source of iron (60% of the Daily Value) and potassium (24% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice gives the best flavor, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant, so consider adding a bit of lemon zest for extra freshness.
How can I make this filling thicker?
If you want a thicker filling, you can increase the amount of cornstarch slightly or cook it longer on low heat until it reaches your desired consistency. Just remember to stir continuously to avoid burning.
Is it possible to freeze the lemon cheese cake filling?
Yes, you can freeze the filling! Allow it to cool completely, then store it in an airtight container for up to three months. Thaw in the refrigerator overnight before using, and reheat gently on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).