17 Feb 2009
|White sugar||3⁄4 Cup (12 tbs)|
|Egg yolk||1 , slightly beaten|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1 Teaspoon|
Mix sugar, cornstarch and salt; blend in water and egg yolk.
Cook until thick and clear, stirring constantly.
Remove from heat, and add lemon juice, butter or margarine and lemon rind.
Cool before spreading on cake.
Makes about 1 1/2 cups.
Lemon Filling Recipe