Lemon Cake
  • Boxed lemon cake mix
Lemon Filling
  • ¾ c sugar
  • 2 tablespoons cornstarch
  • dash salt
  • ¾ c cold water
  • 2 slightly beaten egg yolks
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
To make the lemon filling:
  1. In a saucepan, combine sugar, cornstarch, and salt; gradually add water, stirring with a whisk.
  2. Stir in egg yolks, lemon peel, and juice.
  3. Cook and stir over medium heat until thickened and bubbly. Boil one minute and remove from heat.
  4. Stir in butter.
  5. Cool to room temperature without stirring.
Meanwhile bake lemon cake mix according to box instructions in a tube pan.
To assemble the cake:
  1. After the cake is cool and you have taken it out of the pan, cut it crosswise so there are 2 layers.
  2. Spread cooled Lemon Filling between the layers.
  3. Top with a pile of Cool Whip, which you remembered to put in the refrigerator to thaw the night before.
Recipe by Lady Aggie Tailgaters at http://ladyaggietailgaters.com/?page_id=50