LEMON FILLING

6 tbsp. butter
3/4 cup sugar
3/4 cup fresh lemon juice, strained
6 egg yolks
4 tsp, grated lemon rind (peel)

Combine all ingredients except lemon rind in a heavy stainless steel saucepan. Cook over low to moderate heat, stirring constantly with a wire whisk until the mixture thickens. Do not allow to come to a boil or egg yolks will curdle.

Scrape into a bowl with a rubber spatula, stir in a lemon peel, and cool to room temperature.

For best results, chill for at least 1 hour before filling cake.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Newspaper recipe clipping