| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Cookbooks, Mags, Newsppr, Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 1/4 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Butter |
| 1/4 |
ts |
Lemon peel, grated |
| 2 |
|
Egg yolk, slightly beaten |
INSTRUCTIONS
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@sprintmail.com> on May 14, 1997
A Message from our Provider:
“How can a moral wrong be a civil right?”