LEMON FILLING
Juice and grated rind of 1 lemon
½ cup sugar
¾ cup water
2½ tablespoons cornstarch
2 tablespoons water
1 egg yolk
1. Combine lemon juice, rind, sugar and ¾ cup water. Slowly bring this mixture to boiling point.
2. Make a smooth paste of cornstarch and the 2 tablespoons of water. Add slowly to syrup, stirring constantly. Cook until mixture is thick and clear, or about 5 minutes. Remove from heat.
3. Add small amount to slightly beaten egg yolk. Beat vigorously. Return to remaining mixture and blend well. Cool.