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

Sift together sugar, salt, and cornstarch in heavy pan. Blend together thoroughly, gradually add water, stirring. Add lemon, rind juice, and butter. Mix well, place over low heat and let boil 1 minute, stirring constantly. Remove from heat, gradually pour a little hot mixture over egg yolks, beating constantly. Combine remaining egg mixture with hot mixture. Stir constantly. cook about 1 minute, until thick. Cook and spread.

This filling is great between layers of a coconut cake.