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Lemon Filling

21/2 tablespoons flour

Juice and grated rind of I

½ cup cold water lemon

1 egg-yolk

1 teaspoon butter

1 cup sugar

Make a smooth paste of the flour and two tablespoons of the cold water. Cook the rest of the water, the sugar, grated lemonrind and butter. When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly. Cook until clear and smooth, about fifteen minutes. Add lemon-juice and beaten egg-yolk and cook two minutes. Cool before spreading on cake.