Recipe - Lemon Filling (Spread Between Cake Layers)

1 cup Sugar
1 One fourth tablespoon Cornstarch
One fourth teaspoon Salt
One fourth cup Water
1 tablespoon Lemon juice
1 One half teaspoon Butter
One fourth teaspoon Lemon peel, grated
2 Egg yolk, slightly beaten

Makes 1 cup of filling (enough to fill a 9inch 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 'howto' article from KnightRidder News Service). mc post 5/12/97

Recipe by: Joy of cooking Posted to MCRecipe Digest V1 #612 by Badams
adamsfmle@sprintmail.com on May 14, 1997