Recipe: Lemon Cake Fillings

Lemon Mascarpone Cream 

Ingredients
1 1/4 cups (10 ounces) heavy whipping cream
3 tablespoons granulated sugar
8 ounces mascarpone cheese OR substitute 4 oz cream cheese & 1/2 cup sour cream
5 ounces lemon curd

Directions
1. Make the cream filling: In a medium-size mixing bowl beat the cream and sugar until soft peaks form. Place the bowl in the refrigerator.
2. In a second medium-size mixing bowl stir together the mascarpone (or cream cheese/sour cream mixture) and the lemon curd until they are well blended.
3. Remove the whipped cream from the refrigerator and gently fold it into the lemon curd mixture until it is smooth and incorporated*.
4.  Place the finished cream in the refrigerator for about 15 minutes to chill slightly. 

*Note: If you accidentally overwork the mixture it will look grainy or like it is separating, just stir in about 1 tablespoon of cream with a rubber spatula, and stir just until the mixture has smoothed out again.

Lemon Curd 
Makes 1 cup
 
Ingredients
Grated zest of 1 lemon
6 Tbsp lemon juice
3 Tbsp orange juice
2 large eggs
1/3 cup sugar
2 Tbsp butter or margarine
2 Tbsp heavy cream

Directions
1. In a saucepan over medium heat, combine lemon zest, lemon and orange juices, eggs, sugar, butter, and cream. Cook, whisking constantly until the curd thickens and registers 165 degrees F, about 5 minutes. Watch the curd carefully and do not overcook it.
2. Immediately pour the curd into a bowl, cover with plastic wrap, and refrigerate until needed, or for up to 1 week.

Recipes provided by: Stacy Crapo