Lemon Filling for Cake

Combine the flour and cornstarch in a saucepan

Add the water

Cook over medium heat, stirring constantly until it thickens and bubbles

Continue cooking for another minute

Add half of the hot mixture to the beaten egg

Mix well and place it back into the saucepan with the remaining mixture

Cook for 1 minute, stirring rapidly without stopping

Remove from heat, add the butter or margarine, lemon rind, and lemon juice

Let it cool

Use as a filling between cake layers, such as vanilla, orange, etc.