Lemon Cake Filling
A luscious, brightly flavored, old fashioned cake filling from the us regional cookbook, chicago culinary arts institute, 1947. this makes enough filling for three 9 inch cake layers. cooling time not included in preparation time.
Steps
Mix sugar and cornstarch together thoroughly.
Combine the beaten egg , water , lemon juice and rind.
Add to dry ingredients.
Cook in a double boiler about 15 minutes , stirring constantly.
Add butter , beat well and cool before using.
Ingredients
sugar, cornstarch, egg, water, lemon juice, lemon rind, butter