Lemon Filling is a sweet, tangy, zesty spread for toast, cookies, cake or just to eat with a spoon! Use it as a cake filling, or stir into some whipped cream as a dip or frosting.
This post and recipe was created for #SummerDessertWeek ! I was sent samples by a sponsor company but as always opinions are 100% mine.
Lemon filling is so, so good, and it just solves the problem of how to make something special and delicious out of a plain cookie or cake or a piece of toast or bowl of oatmeal. If it’s in the fridge, though, and there are clean spoons in the drawer, I’m all for just standing there and spooning it out into my mouth. It’s THAT GOOD!
What’s the difference between lemon filling and lemon curd?
Wait, though, isn’t this like lemon curd? Yes, they can be used interchangeably and for the same general purposes, but this lemon filling has no egg, so ends up having a much cleaner flavor than lemon curd. Lemon filling is also thickened with cornstarch, and lemon curd is thickened with egg and egg yolks. Curd also usually has much more butter, so overall curd has a richer mouthfeel. And if you are allergic to or avoiding eggs, lemon filling is the way to go.
How to make Lemon Filling
First, assemble your ingredients. For this recipe, we’ll use
- Sugar (I used sugar from our sponsor, Dixie Crystals, which produces high-quality pure cane sugar)
- Turmeric (this is optional, but it will enhance the color a bit without adding any noticeable flavor)
- Lemon zest (I use a microplane to easily remove the zest from the lemon)
- Lemon juice
- Butter (it’s better with it, but it can be left out if you need to)
- Please note, in the picture above, I am showing a regular lemon (the larger one) AND a Meyer lemon (the smaller, rounder one). You may use either, so use what you have.
You’ll stir the ingredients together in a small saucepan, boil for a minute, and then cool.
The visible lemon zest in this is one of my favorite parts! Also, let me address the dark specks: I store spent vanilla beans in the canister with my granulated sugar always, so there are often specks from the vanilla beans in the sugar. It’s all part of the charm, to me.
Once cool, pour it into small jars and store in the refrigerator.
I’m a bit of a jar hoarder, so I always have little jars sitting around waiting to be repurposed.
What to do with Lemon Filling
–On toast of course, as if it were jam
–On English muffins. Do you like my cute Sound of Music plate? It makes eating breakfast more fun.
–On berries, as I show in the main photo
–On oatmeal. It looks a bit chunky in this photo because I took it straight from the fridge and stirred it up.
–On pound cake or angel food cake, or use it as a filling between layers on a layer cake
–Stir some into whipped cream and use as a dip for strawberries, or to frost a cake
–Use it to fill a cupcake or a donut
–Triple the recipe (use 2/3 cup of water for each recipe instead of 3/4 cup so it is just a bit firmer) and use it for the filling for a lemon meringue pie
Ready? Let’s make Lemon Filling! It will only take a couple of minutes.
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Summer Dessert Week
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife . You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer-themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors, so scroll below to see the prizes and enter our giveaway!
#SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars  from Big Bear’s Wife
Pina Colada Poke Cake  from Semi Homemade Recipes
Whopper Cookies  from Eat Move Make
Seashell Macarons  from Simply Inspired Meals
S’mores Bars  from It’s Shanaka
Birthday Cake Fudge  from Fake Ginger
Soft Baked Lemon Poppyseed Cookies  from Blogghetti
Smoked Cheesecake  from 4 Sons ‘R’ Us
Berry Mousse  from Cindy’s Recipes and Writings
Layered Ice Cream Pie  from For the Love of Food
No Churn Lemon Shortbread Ice Cream  from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies  from Our Good Life
White Chocolate Macadamia Nut Cookies  from Family Around the Table
Blueberry Lemon Yogurt Loaf  from Sweet Beginnings
S’mores Donuts  from Jolene’s Recipe Journal
Bourbon Caramel Sauce  from Savory Experiments
Dutch Oven Peach Cobbler  from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious YOU ARE HERE, THIS IS ME!
Gluten-Free Blueberry Crisp for Two  from Books n’ Cooks
Kinder Bueno Cheesecake  from SugarYums
Blueberry Turnovers  from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake  from Baking up Memories
Raspberry Shortbread Sandwich Cookies  from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge  from Sweet ReciPEAs
Custard Cream Sandwich Cookies  from Karen’s Kitchen Stories
Prizes for the Giveaway
PRIZE #1: Dixie Crystals  is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2 — Circulon  is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set: Two 9-inch round cake pans, 9-inch square cake pan, 9-inch x 5-inch loaf pan, 9-inch x 13-inch rectangular cake pan, 10-inch x 15-inch cookie pan.
Giveaway open to U.S. residents 18 years or older. All entries will be verified. No P.O. boxes please. Prizes will be sent directly from sponsors to winners; bloggers are not responsible for prizes. This giveaway runs from July 26 until July 31 at 11:59 P.M. EST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek, but all opinions are mine We would like to thank our amazing sponsors: Dixie Crystals  and Circulon , who provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
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