Damsel in dis Dress wrote:

> This is sorta on-topic. I'd planned on trying a lemon version of the "pie
> filling cake" for Easter. I bought a white cake mix, Crisco for the
> frosting (excellent recipe below), and coconut to sprinkle on top.
>
> All that was left was the can of Wilderness lemon pie filling. There is
> none to be had in this entire booming metropolis. I can only conclude that
> the people in this community all make lemon pies for Easter.

I'd make a small batch of lemon curd, and beat about a cup of it into
about 4 ounces of softened cream cheese for the filling. The cream
cheese keeps the curd from soaking into they layers quite so much. It
tastes heavenly, my aunt gave me the recipe, she's a caterer and it is
the most requested wedding cake filling they've got.

Jessica

>
> Do any of the rest of you have similar problems with certain products being
> impossible to find during holidays?
>
> As promised:
>
> * Exported from MasterCook *
>
> Creamy White Frosting
>
> Recipe By :Gail )
> Serving Size : 18 Preparation Time :0:20
> Categories : frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup butter
> 1/2 cup shortening
> 1 cup sugar
> 1 egg white -- beaten foamy
> 2/3 cup skim milk -- lukewarm
> 1 teaspoon vanilla
>
> 1. With electric mixer, cream together the butter, shortening, and sugar.
> 2. Add egg white and beat well.
> 3. Add milk and vanilla, and beat for 10 minutes.
>
> Description:
> "This luscious frosting tastes like whipped cream!"
> Copyright:
> "RFC 3/10/1999"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per serving: 143 Calories (kcal); 11g Total Fat; (66% calories from fat);
> 1g Protein; 12g Carbohydrate; 14mg Cholesterol; 60mg Sodium
> Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
> 1/2 Other Carbohydrates
>
> NOTES : Frosts: 2 - 9" layers or 1 -13x9" oblong
>
>