LEMON CAKE FILLING

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Lemon Cake Filling image

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.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 3 9 inch layers

Number Of Ingredients 7

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)

Steps:

  • Mix sugar and cornstarch together thoroughly.
  • Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
  • Cook in a double boiler about 15 minutes, stirring constantly.
  • Add butter, beat well and cool before using.

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