Lemon Filling

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Old 29-Oct-2010
Lemon Filling

1 cup evaporated milk
1 cup sugar
1 egg separated
3 tsp butter
rind of 2 lemons
1 tsp lemon flavor
3 tbsp cornstarch

In a medium saucepan, add half of the sugar to the milk while warming over medium heat. Keep warming; In a medium bowl combine the remaining sugar and the cornstarch. Beat the egg yolk and then add to the sugar/cornstarch mixture. Beat the eggwhite and add to the mixture. Add the cornstarch mixture to the milk which is cooking. Cook until thick, then add the remaining ingredients. After it is cooked, beat with the mixture if needed. Refrigerate 2 to 3 hours for cake filling and spread between cooled layer cake.

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