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Lemon Filling (spread Between Cake Layers)

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CATEGORY CUISINE TAG YIELD
Eggs Cakes, Cookbooks, Dessert, Mags, Newsppr 1 Servings

INGREDIENTS

1 c Sugar
1 1/4 T Cornstarch
1/4 t Salt
1/4 c Water
1 T Lemon juice
1 1/2 t Butter
1/4 t 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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