| 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
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