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In a small saucepan, combine the lemon zest, lemon juice, sugar, and cornstarch.
Add the Milk:
Slowly whisk in the milk until the mixture is smooth and lump-free.
Cook the Cream:
Place the saucepan over medium heat. Stir constantly until the mixture thickens into a rich, velvety cream (about 5–7 minutes).
Cool It Down:
Once thickened, remove from heat. Let the lemon cream cool completely before using it as a cake filling.
Assemble the Cake:
Once your cake layers are baked and cooled, spread a generous layer of this luscious lemon cream between each layer.
Chill Before Serving:
Refrigerate the assembled cake for at least an hour to allow the flavors to meld beautifully.
Serving and Storage Tips
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