Recipe - Boston Cream Cheesecake

3 Egg yoks
1/3 cup Water
1 teaspoon Lemon rind
One half teaspoon Vanilla
1 cup Sugar
2 tablespoon Lemon juice
1 cup Flour
One half teaspoon Salt
1 teaspoon Baking powder
3 Egg whites
2 Fresh peaches

CREAM FILLING
1 One half cup Milk; divided
2 tablespoon Butter
1/3 cup Flour
1 pn Salt
1/3 cup Sugar

Combine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1
tablespoon, then blend well. Add lemon juice, then the flour, salt and
baking powder. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon
of sugar until stiff. Fold one third of egg whites into the batter then add
the rest. Pour into two greased and floured 8 inch layer cake pans lined
with wax paper. Bake at 325 for 3540 minutes; cool

To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add One half cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.

Fill cake and frost, garnishing with cut or sliced up peaches or other fruit dipped
in lemon juice and whipped topping, if desired.

Recipe by: Quick 'N" Easy Home Cooking Posted to MCRecipe Digest V1 #730
by L979@aol.com on Aug 9, 1997