Lemon Cream Filling
by Lucile Singleton

2 cup boiling water
1½ cup sugar
4 egg yolks
2 tablespoon (heaping) cornstarch
2 tablespoon (heaping) flour
Butter = size egg
2 large or 3 small lemons

Mix flour, cornstarch, sugar. Add water, butter, egg yolks, lemon juice and rind.

[Print]