1 cup sugar
5 tablespoons flour
1/4 teaspoon salt
1/3 cup lemon juice
2/3 cup water
2 egg yolks, beaten slightly
1 teaspoon grated lemon rind
1/4 cup whipped cream


Mix sugar, salt, flour, and liquid in a double boiler and cook until thick. Stir in slightly beaten egg yolks and cook one minute longer. Whip cream and fold into filling when cool. Spread on cake layers and put in the refrigerator overnight. 

When ready to serve spread with 1 cup cream – whipped or shredded coconut, almonds, etc. 

Slice angel food cake into 4 sections horizontally and spread with lemon filling. 

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