|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon peel||2 Teaspoon, grated|
|Heavy cream||1 Tablespoon|
In top of double boiler, with rotary beater, beat egg yolks with sugar until smooth.
Stir in lemon juice and peel; cook over boiling water, stirring, 5 to 8 minutes, or until mixture thickens.
Remove from heat.
Stir in cream; cool.
Makes 1 cup, or filling for an 8-inch two-layer cake.