Lemon Cream

Really good. I didn't have real lemons for juice, so I used the little yellow bottled kind, which doesn't really taste like fresh, so upon tasting at the end while it was cooling, I felt it needed something, so I added about 1/4tsp of real lemon extract, and stirred it in. That did the trick! So good! I used it as a filling in a chiffon cake, and I spread it on before it was completely cool, and I think a lot soaked into the cake, so I would let it cool completely before adding to the cake next time. Also, it made quite a lot, I used it in a 9x11 sheet cake, and used it for filling, and I had about 2 cups left.

Get the recipe here >> Lemon Cream @ thegrantlife.com