| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 2 |
T |
Cornstarch |
| 1/2 |
c |
Water |
| 2 |
|
Egg yolks, be |
| 1 |
t |
Finely shredded lemon peel |
| 3 |
T |
Lemon juice |
| 1 |
T |
Butter |
INSTRUCTIONS
In a small saucepan combine sugar and cornstarch. Stir in water. Stir
in egg yolks, lemon peel and lemon juice. Cook and stir over medium
heat till bubbly. Cook for two minutes more. Stir in butter till
melted. Cover surface with clear plastic wrap; cool. Makes enough to
spread between two 8 or 9 in cake layers(about 1 cup). Microwave
directions: In a 1-quart casserole combine sugar and cornstarch. Stir
in water. Stir in egg yolks, lemon peel and lemon juice. Micro cook,
uncovered, on 100% power(high) for 3 to 4 minutes or till thickened
and bubbly, stirring every minute. Cook 30 seconds more. Stir in
butter till melted. Cover; cool. NOTES : Transforms a simple cake into
a luscious dessert. Jazzbel likes to add 1 tablespoon rum after the
butter, for a different flavor. Recipe by: Better Homes & Garden
Cookbook Posted to EAT-L Digest 01 Mar 97 by Jazzbel
<jazzbel@MAIL.BATELNET.BS> on Mar 2, 1997.
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