From Paulette Vickery's Recipe Collection

Lemon Filling

cakes

6 each large lemons
2 tablespoon corn starch
1 1/2 cup sugar
1 1/2 each sticks butter, softened
8 each large egg yolks

Grate 2 tablespoons peel, and squeeze 1 cup juice from lemons. In 3 quart sauce pan with wire wisk, mix corn starch, lemon peel, and lemon juice until blended. Add sugar and butter, and heat to boiling over medium heat. Boil 1 minute, stirring constantly. In small bowl with wire wisk, beat egg yolks slightly. Wisk small amount of hot lemon mixture into yolks. Pour egg mixture back into lemon mixture in sauce pan, wisking rapidly to prevent lumping. Reduce heat to low, and cook, stirring constantly 5 minutes or until becomes thick. Do not boil. Pour lemon filling into heat proof container, cover and refrigerate 3 hours, or until well chilled, or up to 3 days. Makes about 3 cups lemon filling.

Yield: 24 servings



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