Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake)
4-1/2 cups water
1-1/8 cups (5 oz) milk, nonfat, dry
4 1/4 cup (1 lb) sugar, granulated
1/2 teaspoon salt
3/4 cup (4 oz) cornstarch
3/4 cup (6 oz) sugar, granulated
1/2 cup water
1 cup (5 eggs) eggs, whole, slightly beaten
5 tablespoon (2-1/2 oz) butter or margarine
1 tablespoon vanilla
4 tablespoon (6 lemons A.P.)lemon, grated rind
Reconstitute milk and 4-1/2 cups water; add sugar and salt heat to just below boiling
temperature. DO NOT BOIL. Combine cornstarch, sugar, and water. Stir until smooth. Add
to hot mixture; cook until thickened, stirring constantly about 2 minutes, Stir about 1
cup mixture into eggs; mix well. Stir slowly into remaining hot mixture; continue
heating mixture while stirring until bubbles form. Cook 2 minutes longer. Remove from
heat. Add butter or margarine, vanilla and grated lemon rind; mix well. Cool before
spreading. Cut filled sheet cakes 8 by 13.
NOTE:
1-1/2 quart other types of milk may be substituted for water and nonfat dry milk.
For 6-9-inch (2 layer) cakes: Spread 1 cup (10 oz) filling per cake.