Lemon Filling
Ari Rapkin
3/4 c sugar
2 Tbsp cornstarch
dash salt
3/4 c cold water
2 beaten egg yolks
1 tsp grated lemon peel
3 Tbsp lemon juice
1 Tbsp butter
In saucepan, combine sugar, cornstarch and salt. Stir in water. Add egg yolks, lemon peel, and lemon juice. Cook and stir till bubbly. Cook 1 minute more, then stir in butter. Cover surface with waxed paper and cool thoroughly before using.