Lemon Curd Filling for Coconut Cake
1 tablespoon Clabber Girl Cornstarch
1 cup granulated sugar
2 teaspoons lemon zest
2/3 cup lemon juice
6 tablespoons margarine
6 egg yolks
In a small bowl mix egg yolks until well combined and lemon-colored; set aside.
In a saucepan combine cornstarch and sugar. Mix with wire whisk until combined. Stir in lemon zest and lemon juice; begin to cook, stirring constantly. Add margarine when mixture begins to heat up. Cook until mixture starts to bubble.
Take about 1/2 cup of lemon mixture and slowly stir into eggs, a little at a time, until well combined. Pour mixture back into saucepan and bring to boil. Cook for 2 minutes, stirring constantly.
Use as filling for cake.
Mixture should be thickened