Lemon Cheese Filling

By Kathy Johnson

Ingredients

• 1 cup sugar
• 3 Tbsp corn starch
• 1/8 tsp salt
• 2 Tbsp grated lemon rind
• 1 cup fresh lemon juice (about 4-5 lemons)
• 6 egg yolks
• 1/3 cup butter

Preparation

Step 1

Combine sugar, corn starch, and salt in a heavy sauce pan; mix well. Add lemon rind and juice and cook over medium heat; stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, stirring. If too thick, add a little water. Gradually stir half of mix into beaten egg yolks, then back to pot and cook another minute until throughly heated. Remove from heat and add butter; stirring until melted. Cool completely.