Lemon Filling
3 large lemons
1 tbs cornstarch
6 tbs butter or margarine
3/4 cup sugar
4 large egg yolks
Grate 1 tbs of lemon peel. Squeeze lemone to make 1/2 cup of juice.
In 2 quart saucepan, with a wire whisk, mix cornstarch, lemon peel
and
juice until smooth. Add butter and sugar. Heat to boiling, over
medium heat. Boil 1 min, stirring constantly. In a small bowl, beat
egg yolks lightly. While still beatinging add a small amount of hot
lemon mixture. Pour the egg mixture into the saucepan, beating
mixture rapidly. Reduce heat to low, cook, stirring constanly, about
5 min or until thick (do not boil). POur mixture into medium bowl.
Press plastic wrap onto surface to keep skin from forming as it
cools. Cool to room temp. Refrigerate 3 hours or up to 3 days.
Makes about 1 cup.
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