2/3 c. sugar
2 tbsp. cornstarch
2 tbsp. lemon juice
2 egg yolks
3/4 c. water
1 tsp. grated lemon rind
1 tbsp. butter

In saucepan, combine sugar, cornstarch, lemon juice and egg yolks. Stir in water, place over heat and bring to boil. Stir constantly. Cook 1 minute; remove from heat and add lemon rind and butter. Cool before using. Fills 2 layer cake. Is also great over gingerbread.