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Lemon Filling

Yield 1 1/3 cups


  • 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

How to Make It

  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.