Lemon filling (spread between cake layers)

Yield: 1 Servings

Measure Ingredient
1 cup Sugar
1¼ tablespoon Cornstarch
¼ teaspoon Salt
¼ cup Water
1 tablespoon Lemon juice
1½ teaspoon Butter
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

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