Best 2 Lemon Orange Filling Recipes

Indulge in a delightful culinary journey with our collection of lemon and orange filling recipes, a symphony of citrus flavors that will tantalize your taste buds. From the classic Lemon Meringue Pie filling that perfectly balances tartness and sweetness, to the zesty Orange Curd that elevates your pastries and desserts, these recipes offer a delightful range of options for bakers of all skill levels. Discover the secrets of creating a smooth and creamy Lemon Filling that will transform your cakes and cupcakes into mouthwatering masterpieces. Explore the versatility of Orange Marmalade, a timeless spread that adds a burst of citrusy goodness to your breakfast toast or glazing for roasted chicken. With easy-to-follow instructions and helpful tips, our recipes ensure a successful baking experience, whether you're a seasoned pro or just starting your culinary adventures.

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LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Lemon Cake with Lemon Filling and Lemon Orange Frosting image

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 19

Ingredients

2 cups sifted all-purpose flour
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
8 eggs
2 cups white sugar
1 ½ tablespoons grated lemon zest
⅛ teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
½ cup butter
¼ cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 ½ tablespoons grated lemon zest
3 tablespoons grated orange zest

Steps:

Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 151.3 g, Cholesterol 273.4 mg, Fat 17.8 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 9.3 g, Sodium 205.1 mg, Sugar 129 g

LEMON ORANGE FILLING

Lemon Orange Filling image

This is a creamy citrus filling. If you want a stronger flavor, use 1 tablespoon lemon juice, 3 tablespoons orange juice, and 1 teaspoon grated orange rind.

Provided by Carol

Categories Desserts Fillings Fruit Fillings

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup white sugar
¼ cup all-purpose flour
⅓ cup water
1 egg
1 egg yolk
3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons orange juice

Steps:

Combine sugar and flour in a saucepan. Add water gradually, stirring constantly. Slightly beat the egg and yolk, and add with butter, lemon juice, and orange juice to the saucepan. Mix well. Cook and stir over medium heat until mixture comes to a boil and is thickened - about 7 minutes. Cool before spreading on cake.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 22.6 g, Cholesterol 60.3 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 40.6 mg, Sugar 19.2 g

Tips:

Make sure the lemons and oranges are ripe and juicy for the best flavor.
Zest the lemons and oranges before juicing them to get the most flavor out of the peels.
Use a fine-mesh strainer to remove any pulp or seeds from the juice.
If you don't have cornstarch, you can use flour instead. Just use twice the amount of flour as cornstarch.
Be careful not to overcook the filling, or it will become thick and gummy.
Let the filling cool completely before using it, or it will be too runny.
This filling can be used in a variety of desserts, such as pies, tarts, and cakes.

Conclusion:

This lemon-orange filling is a delicious and versatile dessert ingredient that is perfect for a variety of recipes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a tart and tangy filling or a sweeter and more mild filling, this recipe is sure to please. So next time you are in need of a delicious and easy-to-make dessert filling, give this lemon-orange filling a try. You won't be disappointed!