Combine egg and sugar in saucepan.
Blend well, then add lemon juice and butter.
Cook over low heat 10 minutes, stirring constantly, until thickened.
Cool before using.
This is a very good filling to put between white cake layers.
This filling really should be made the day before it's going to be used.
Keep in refrigerator until ready to use.
It will be nice and thick.
In a double boiler, mix sugar, cornstarch, salt, water, egg yolks and lemon juice.
Stir until smooth.
Stir constantly while cooking until thick; boil one minute.
Remove from heat and add oleo. Refrigerate for 30 minutes.
Put between cake layers.
/4 teaspoon of grated lemon peel and 1 3/4
inch round enameled pan for this cake, and it made a
8-inch) circles using a cake pan as a guide.
Mix all ingredients together with an electric mixer, except eggs.
Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
Bake at 350 for 45 minutes.
I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
It is good served with fresh fruit salad.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
Combine all ingredients and chill thoroughly.
Yields about 1 1/2 cups.
Double the recipe for a tea for 40 to 50.
Fold the Cool Whip and cherry pie filling together.
Spread over bottom cake layer, place top layer over the filling.
Spread Cool Whip over cake, top with cherry pie filling.
Mix sugar and flour.
Add grated rind, lemon juice and egg, slightly beaten. Put butter in saucepan.
When melted, add mixture and stir constantly until boiling point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.
(A little cream may be added.)
e oven; bake until the cake has risen, is firm
Combine sugar, starch and salt in saucepan.
Add water, egg yolks and lemon juice.
Cook on medium heat until thick, stirring constantly.
Remove from heat and add lemon peel and butter.
Stir until well blended.
Chill.
Use for filling in cakes.
TO MAKE THE CAKE:
Preheat oven to 350.<
Mix dry ingredients.
Add egg yolks, juice and grated rinds of lemons and water.
Cook over water until thick and add butter. Spread on cake.
Combine first seven ingredients for the cake in mixing bowl; blend well.
Pour into a greased and lightly floured 9-1/2 inch bundt pan.
Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
Pour Liqueur mixture all over the cake.
Allow to cool in pan at least 2 hours before removing.
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
Mix cornstarch and sugar thoroughly.
Pour boiling water over mixture; boil for 5 minutes, stirring constantly.
Add butter, lemon juice and rind.
Pour this
mixture over beaten eggs.
Pour into baked pie shell.
Add meringue.
In top of double boiler, combine all ingredients and mix well. Set over boiling water and cook, stirring constantly, with wooden spoon for 15 to 20 minutes or until thick and smooth. Cool and store in refrigerator in a closed jar.
Makes about 2 1/2 cups.
Use for toast, filling for meringues, cakes, sponge rolls or as a dessert pudding and whipped cream.
Beat egg yolks and whole egg together until light.
Add one cup sugar.
Add 1/4 cup sugar to mixed flour and salt.
Continue beating until well blended.
Gradually pour boiling water, stir constantly.
Add lemon juice.
Cook in top of double boiler until thick.
Stir with wooden spoon.
Add butter and cool.
Fill shells.
Mix all together and pour half of batter into a greased 9 x 13-inch pan. Then mix filling for cake.