Recipe - Lemon Filling For Cakes

Three fourths cup Sugar
2 tablespoon Cornstarch
One half cup Water
2 Egg yolks, be
1 teaspoon Finely shredded lemon peel
3 tablespoon Lemon juice
1 tablespoon Butter

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 1quart 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 EATL Digest 01 Mar 97 by Jazzbel jazzbel@MAIL.BATELNET.BS on
Mar 2, 1997.