Title: Lemon filling for cream puffs
 Categories: 
      Yield: 1 Servings
 
      4    Egg yolk -- beaten
      2 c  Sugar
    1/3 c  Lemon juice -- 2 lemons
      1 tb Lemon zest
           Speck salt
      4 tb Cornstarch -- rounded
    1/2 c  Cold water
      2 c  Water -- hot
 
  Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well
  using hand held mixer. Add cornstarch mixture (the cold water and
  cornstarch) then add the hot water Cook over double boiler for 20
  minutes until thickened.  An instant read will register 160 degrees.
  Put plastic wrap on top of hot custard and cool