Lemon Cake Filling - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon lemon zest
1 lemon, juice of
1 tablespoon butter

Preparation

Mix the sugar, cornstarch and salt together in a small saucepan.
Add water and whisk until blended.
Whisk in egg yolks, lemon zest and juice.
Cook over medium heat, whisking constantly until thick and bubbling.
Boil for 1 minute; then remove from the heat.
After removing from the heat, gently stir in the butter.
Cool to room temperature without further stirring.
Fills one 8- inch layer.