Lemon Cake Filling

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.

• Ready In: 20 mins
• Yields: 3 9 inch layers

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.