Lemon filling (spread between cake layers)
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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