Post by Kathy on Apr 9, 2009 10:30:10 GMT -5
Lemon Cake Filling
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine
In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended.
Whisk in egg yolks, lemon peel and lemon juice.
Cook over medium heat, whisking constantly; until thick and bubbly.
Boil one minute; remove from heat.
Stir in butter.
Cool to room temperature, without stirring.
Makes: About 1 cup of filling
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine
In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended.
Whisk in egg yolks, lemon peel and lemon juice.
Cook over medium heat, whisking constantly; until thick and bubbly.
Boil one minute; remove from heat.
Stir in butter.
Cool to room temperature, without stirring.
Makes: About 1 cup of filling