- 1 cup water
- 3 tablespoons cornstarch
- 3 egg yolks
- 1/2 cup lemon juice
- 1 1/2 cups white sugar
- 1/2 cup butter
- Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
- Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
- Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
03/13/2017
recipepes.com
lemon cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
