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Lemon Filling

in Diana's Recipe Book

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Servings: Makes enough to fill a two layer cake
 
Comments:
Use this sweet and tangy lemon filling for cakes, miniature tarts, cookies, etc.

Ingredients:
3/4 cup superfine sugar or caster sugar
2 tbsp. cornstarch
1/8 tsp. salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 tsp. grated lemon peel
Juice of medium lemon
1 tbsp. butter or margarine

Instructions:
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.

Makes enough to fill a two-layer cake.

Source: DianasDesserts.com
Date: March 2, 2003

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