I feel like I just went from Spring to Summer in a week.
Maybe because it’s 86°F and it’s already time to break out the flip flops and sundresses? Maybe it’s because I got my first sunburn in months yesterday?
Or, maybe it’s the fragrant lemons that have been perfuming my home lately… 
Lemon Creme Pies
- Total Time: 20 minutes
- Yield: 12 1x
Description
Beautiful lemony cakes with a creamy fluffy filling.
Ingredients
- 1 box yellow cake mix
- 1 lemon
- 2 1/2 cups (300 g) powdered sugar
- 1 stick (115 g) softened butter
- 1/4 cup (60 ml) marshmallow cream
- 1-2 tsp milk
Instructions
- Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
- Example: If the box calls for 1/2 cup of water; add 1/4 cup of milk instead
- Add juice of 1/2 lemon and 1 tsp lemon zest.
- OPTIONAL: a few drops yellow food coloring
- Spoon batter onto parchment lined baking sheet by increments of 2 tbsp
- Bake 6-8 minutes at 350
- Meanwhile, beat butter, sugar, marshmallow cream and 1 tsp lemon juice.
- Beat until fluffy, adding 1-2 tsp milk if needed to thin frosting.
- Spread filling on the flat side of one cake, and top with another cake.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 230
If You Liked This Recipe, You’ll Love These
- Perfect Lemon Cake with Lemon Syrup
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Lemon Bar Blondies
- Lavender and Lemon-Poppy Seed Cookies
Frequently Asked Questions
Why does this recipe substitute milk for water in the cake mix, and why only half the amount?
Using milk instead of water adds fat and protein that make the cake rounds richer and more tender. The recipe uses only half the liquid the box calls for (e.g., ¼ cup milk if the box says ½ cup water) to produce a thicker batter that bakes into sturdier, sandwich-able pies rather than soft cupcakes.
What role does the marshmallow cream play in the filling?
The ¼ cup of marshmallow cream is beaten together with 1 stick softened butter, 2½ cups powdered sugar, and 1 tsp lemon juice to create the filling. It makes the frosting fluffier and lighter than a straight buttercream and gives it a slightly stretchy, creamy texture that holds between the two cake rounds.
Increments of 2 tablespoons means that the first cookie is 2 tablespoons, the next is 4 tablespoons, the next 6 tablespoons, etc. I doubt this is the case.