Lemon Cake Filling


Sue at Living My Dream shared her successful food allergy birthday party menu with us, and it included this wonderful lemon cake filling!

Special Diet Notes: Lemon Cake Filling

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, vegetarian.

Lemon Cake Filling (Nut-Free)
Serves: 1 cup; enough for 8" cake
  • ¾ cup sugar
  • 2 Tablespoons cornstarch
  • ⅛ teaspoon salt
  • ¾ cup cold water
  • 2 egg yolks, slightly beaten
  • 1 teaspoon grated lemon peel
  • Juice of medium lemon
  • 1 tablespoon dairy-free margarine
  1. Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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