Lemon Creme Pies

Beautiful lemony cakes with a creamy fluffy filling.
By Michelle Keith

Lemon Creme Pies

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
 
Prep Time
Cook Time
Total Time
 
Beautiful lemony cakes with a creamy fluffy filling.
Author:
Recipe Type: Baking
Serves: 12
Ingredients
  • 1 box yellow cake mix
  • 1 lemon
  • 2½ cups powdered sugar
  • 1 stick softened butter
  • ¼ cup marshmallow cream
  • 1-2 teaspoons milk
Instructions
  1. Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
  2. Example: If the box calls for ½ cup of water; add ¼ cup of milk instead
  3. Add juice of ½ lemon and 1 teaspoon lemon zest.
  4. OPTIONAL: a few drops yellow food coloring
  5. Spoon batter onto parchment lined baking sheet by increments of 2 tablespoons
  6. Bake 6-8 minutes at 350
  7. Meanwhile, beat butter, sugar, marshmallow cream and 1 teaspoon lemon juice.
  8. Beat until fluffy, adding 1-2 teaspoons milk if needed to thin frosting.
  9. Spread filling on the flat side of one cake, and top with another cake.
1 Comment
  1. 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.

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