3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
2 beaten egg yolks
1 tsp. finely shredded lemon peel
3 tbsp. lemon juice
1 tbsp. butter

In a small saucepan, combine sugar and cornstarch. Stir in egg yolks and lemon peel and juice. Cook and stir over medium heat until bubbly. Cook for 2 minutes more. Stir in butter until melted. Cover surface with clear plastic wrap; cool. Makes enough to spread between two 8 or 9 inch cake layers. About 1 cup.