"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEMON CAKE FILLING Recipe

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This recipe for LEMON CAKE FILLING, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dee Fontenot
Added: Tuesday, January 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of sugar.
5 tablespoons of Swan's Cake Flour.
Dash of salt.
2 teaspoons of butter.
1 egg or 2 egg yolks beaten.
2/3 cup of water.
1/3 cup of lemon juice.
A pinch of grated lemon rind.

Directions:
Directions:
Combine sugar and flour on top of double boiler. Add egg, water and lemon juice, mix thoroughly. Place over boiling water and cook ten minutes. Stirring constantly. Add lemon rind, butter, and cool.

Personal Notes:
Personal Notes:
Mrs. Ruby Fontenot recipe.

 

 

 

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