Mmmm lemony goodness

Once upon a time, about 15 or so years ago, when the Monkey was but a wee thing her momma decided to let her play in the kitchen one day. Now the Monkey's momma was pretty lenient when it came to playing with food but it was mostly limited to cooking rather than baking. But this one very special day the Monkey was allowed to play with the baking stuff. And she made a cake like she never made before or since. On the surface it seemed innocent. It was merely a white layer cake with 7 minute frosting, a lot of frosting actually (DRAT! I forgot to copy that recipe when I was home). But appearances were deceiving. Lurking beneath it's white creamy surface was a tantalizing and scrumptious filling. It was...


Now homemade lemon filling was not a common thing at Casa Monkey. Despite our love for homemade goodies we did have times where we cheated. Instant lemon filling being one of them. But somehow things were aligned perfectly that day for the young Monkey to make it from scratch. It was delicious. It was dreamed of for days, weeks and even years afterwards.

Why didn't the young Monkey make it again? Ahhh because the young Monkey, and the Monkey's momma, could not for the life of them remember what cookbook it came from!!! They searched and they searched and nary a lemon filling recipe did they find (ok, they found other lemon filling recipes but not THE lemon filling recipe). It was later discovered that the cookbook had temporarily gone AWOL and was at the Monkey's sister's house.

So when the Monkey returned home last week guess what was on the shelf??? THE cookbook. Which meant THE lemon filling recipe. Which the Monkey will now share here for your curdy pleasure.

From McCall's Super Dessert Book (copyright unknown but likely is older than the Monkey)

Lemon Filling

4 egg yolks

½ cup sugar

¼ cup lemon juice

2 tsp grated lemon peel

1 tbs heavy cream

  1. In top of double boiler, with rotary beater, beat egg yolks with sugar until smooth.

  2. Stir in lemon juice and peel; cook over boiling water, stirring, 5-8 minutes, or until mixture thickens.

  3. Remove from heat. Stir in cream; cool.

Makes 1 cup, or filling for an 8-inch two-layer cake.

banana.gif Monkey Note: If you don't have a double boiler (I used to own one but to be honest I'm pretty sure it got lost in a move because I haven't seen it in ages) you can make your own. You can nest a heat-proof glass or metal bowl on top of a saucepan. A glass bowl will hold the heat better but a metal one conducts the heat faster. Personally I prefer glass. A large wide bowl will generally work better than a small deep one, especially if you are using a double boiler to melt chocolate (more surface area). Make sure that about half of the bowl can be inserted into the saucepan. But, and this is *important*, make sure that the boiling water doesn't touch the bottom of the bowl (or top pan if you actually have a double boiler). And be careful when you remove the bowl because it will be hot.

Mmmm lemony goodness...