"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Filling for Lemon Cake Recipe

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This recipe for Lemon Filling for Lemon Cake, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorrie Tabor

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar,
2 1/2 Tbl. flour or cornstarch,
1/4 cup lemon juice and grated rind,
1 egg well beaten,
1 Tbl. butter

Directions:
Directions:
Mix sugar, flour/cornstarch, add lemon juice and grated rind, add beaten egg and butter. Cook and stir until it comes to a boil. Cool. Can be frozen.

Personal Notes:
Personal Notes:
This is exactly as Ms. Irene wrote it to me, but may have originally been developed by Mary Gail, as her name is in parentheses on the recipe.

 

 

 

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