Lemon Filling For Cakes

Lemon Filling For Cakes



Ingrients & Directions


3/4 c Sugar
2 tb Cornstarch
1/2 c Water
2 Egg yolks, be
1 ts Finely shredded lemon peel
3 tb Lemon juice
1 tb Butter


In a small saucepan combine sugar and cornstarch. Stir in h2o. Stir in
egg yolks, lemon peel and lemon succus. Cook and stir over medium heat till
foamy. Cook for two minutes more. Stir in butter till liquid. Cover
surface with clear plastic wind; sang-froid. Makes enough to spread between two 8
or 9 in cake layers(approximately 1 cup).


Microwave directions: In a 1-quart casserole combine sugar and cornstarch.
Stir in weewee. Stir in egg yolks, lemon peel and lemon succus. Micro prepare,
uncovered, on 100% power(mellow) for 3 to 4 minutes or till thickened and
champagne, stirring every moment. Falsify 30 seconds more. Stir in butter till
liquid. Masking; coolheaded.


NOTES : Transforms a simple cake into a luscious sweet. Jazzbel likes to
append 1 tablespoon rum after the butter, for a different savor.

Yields
1 Servings