Mom has baked me the same birthday cake for every one of my fifty-five years. Delicate layers of vanilla infused cake, the most cheek sucking lemon filling then the whole cake is drowned in brown sugar boiled icing. I’ve shared her vanilla cake recipe here. I’ve not done a post on her boiled icing because I need a second set of hands to take the photographs. Brown sugar icing waits for no one! Today, I’m sharing my family’s secret lemon filling recipe. DISCLAIMER: this is not an advertisement!
Every family has top-secret recipes whispered from generation to generation. They tend never to be written down for fear of them landing in the wrong person’s hands or because you can find the recipe on the back of the box. Truth! Our family loves Jello’s Lemon Pie Filling. It can’t be Shirriff – no offence just not our favourite – or any other brand.
To make the little cakes in the photograph, follow Mom’s vanilla cupcake recipe. Once the cupcakes and lemon filling have cooled completely carve out the tops with a sharp paring knife, plop a large spoonful of filling in the hole, replace the cake top gently then dust with icing sugar. Sooooooooooooooooooooo good!
- 4.3 oz box, Jello Lemon Pie Filling
- 1/2 cup sugar
- 1/2 cup water
- 3 beaten egg yolks
- 2 1/2 cups water
- Follow the directions on the box.
THE LOVE: Adjust the amount of sugar to your own palate. I like my lemon to cause the back of my throat to constrict a little…
Thanks for reading.
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