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Lemon Filling

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* 3/4 cup 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

Combine sugar, cornstarch and salt in a small saucepan. 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.

YIELD: 1 cup; fills one 8" layer



 

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