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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1 cup sugar |
4 tablespoons cornstarch |
1 egg, beaten |
1 cup water |
1/2 cup lemon juice (fresh is best) |
1 teaspoon lemon rind, grated (from the fresh lemon) |
1 tablespoon butter (no substitutions) |
Directions:
1. Mix sugar and cornstarch together thoroughly.
2. Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
3. Cook in a double boiler about 15 minutes, stirring constantly.
4. Add butter, beat well and cool before using.
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