Creamy Lemon Filling Recipe

Directions:

1. Mix together the sugar and cornstarch in a 2 quart heavy saucepan.
2. Slowly whisk in the water.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Continue boiling for 1 minute, stirring constantly.
5. Remove from heat and spoon 1/2 cup of the cornstarch mixture into the egg yolks, stirring quickly.
6. Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed.
7. Return saucepan to stove and cook over medium heat until thickened about 3 minutes.
8. Remove from heat and add butter, lemon juice and zest stirring well.
9. Cool before using.