Lemon Cream Filling
|Cornstarch||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Egg yolks||2 , slightly beaten|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
Combine cornstarch and sugar thoroughly.
Add cold water gradually and stir to blend.
Cook over medium heat until mixture boils and thickens, stirring constantly to keep from sticking.
Pour hot mixture over egg yolks and stir well.
Return to pan and continue to cook for 2 more minutes stirring constantly.
Remove from heat, add remaining ingredients and stir until well blended.
Cool thoroughly before spreading on cooled cake.
Makes enough to spread between two 8-inch layers and on top, or between 3 layers.