Lemon Jelly Filling
|Sugar||1 Cup (16 tbs)|
|Flour||2 1⁄2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Lemon rind||5 Teaspoon, lightly packed (grated, from 2 lemons, lightly packed)|
|Lemon||2 (5 teaspoons, lightly packed, rind grated)|
Melt butter in a saucepan.
Combine sugar, flour, and salt thoroughly, then stir in lemon juice and egg, and add to butter in saucepan.
Cook over medium heat until mixture comes to a boil, and is smooth and thickened.
Stir constantly to keep from sticking.
Remove from heat and add lemon rind.
Cool thoroughly before spreading on cooled cake.
Makes enough to fill between two 8-inch layers.