I made a wedding cake last October for a friend of mine, and their top tier got damaged in her mom's freezer. :( Her husband just asked me to recreate it, and I agreed to, but I have one problem.
The lemon filling I used was store bought, and it was a LOT of it, plus is was over $10, and I'm trying to keep this as cheap as possible. I'm just making one 6 inch cake. I don't want lemon pudding, it was a lot like the jelly filling you'd find in a doughnut or something.
Does anyone have a good recipe for it?
Answer by luvschocolate at 8:43 PM on Oct. 8, 2009
Answer by GrnEyedGrandma at 9:19 PM on Oct. 8, 2009
Answer by corbysmom531 at 10:05 PM on Oct. 8, 2009
Answer by GrnEyedGrandma at 11:27 PM on Oct. 8, 2009
Answer by rkoloms at 9:46 AM on Oct. 9, 2009
Answered at 8:27 PM on Oct. 8, 2009 by: * GrnEyedGrandma GrnEy... They shouldn't be Lemon curd is generally a bright yellow and relatively firm. Usually a little more firm than preserves would be.
It might be the preserves that I need to make then. If it has butter in it, it'll be too creamy.
Answer by corbysmom531 at 11:28 AM on Oct. 9, 2009
Answer by bocamom62 at 1:18 PM on Oct. 9, 2009
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