1 c. sugar
2 1/2 tbsp. flour
2 tbsp. water
1 tsp. grated lemon rind
1/4 c. lemon juice
1 egg, beaten
1 tbsp. butter

Mix sugar and flour in saucepan. Stir in water, lemon rind and juice. Cook over direct heat, stirring constantly until mixture comes to a boil. Stir slowly into beaten egg and return to heat for 1 minute, continuing to stir. Remove from heat, add butter and cool.

Use as filling for cupcakes. With a small knife, remove a cone-shaped section from top of cake. Fill with lemon filling and replace top. Sprinkle with powdered sugar.