Yield: 1 Servings
|1 tablespoon||Lemon juice|
|¼ teaspoon||Lemon peel, grated|
|2||Egg yolk, slightly beaten|
Makes 1 cup of filling (enough to fill a 9-inch layer cake). Can be doubled.
Combine sugar, cornstarch and salt in top of double boiler. Gradually stir in water, lemon juice, butter and lemon peel. Heat water to a simmer; cook, stirring contstantly, for 5 minutes. Cover and cook gently for 10 minutes without stirring.
Remove from heat and whisk in egg yolks. Return to heat and cook, stirring constantly, 2 minutes. Remove from heat and stir gently until cool.
Adapted from Joy of Cooking by Irma Rombauer and Marion Rombauer Becker.
Typed into MC by Brenda Adams. Found in 5/12/97 Oregonian FoodDay; (wedding cake 'how-to' article from Knight-Ridder News Service). mc post 5/12/97 Recipe by: Joy of cooking Posted to MC-Recipe Digest V1 #612 by Badams <adamsfmle@...> on May 14, 1997