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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 to 2 lemons |
3/4 cup sugar |
2 tablespoons cornstarch |
dash of salt |
1 egg yolk, lightly beaten |
3/4 cup water |
1 tablespoon butter or margarine |
Directions:
1. Grate 1 teaspoon rind from a lemon. Cut lemons in half; squeeze, reserving 3 tablespoons juice.
2. Combine sugar and cornstarch in a heavy nonaluminum saucepan. Add lemon juice, salt, yolk, and 3/4 cup water; cook over medium heat, stirring constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in rind and butter. Serve in tart shells or use as a frosting.
3. NOTE: To frost top and sides of a 2-layer (9-inch) cake, use 1/3 cup lemon juice and 3 egg yolks, and double remaining ingredients except 1 tablespoon butter.
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