Catholic Recipe: Lemon Filling
The lemon filling for cakes, especially the Sweet Sixteen Birthday Cake and the Nun's Lemon Layer Cake.
Mix sugar and flour. Add water gradually; add egg yolks. Cook over hot water, stirring, until thick. Cover; cook 5 minutes. Remove from heat. Add lemon juice, grated lemon peel, and butter or margarine. Mix well. Cool. Spread between cake layers.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965