Lemon Jelly Filling

1/2 cup butter
2 cups sugar
4 egg yolks
1/2 cup lemons, juice and rind
2 Tablespoon flour

Combine ingredients in order given. Cook in double boiler, stirring continuously until consistency of custard. Remove from heat and let cool. Spread between cake layers. This filling stores well in the refrigerator. Can be used for filling tarts or cream puffs.

Thank you Kapitt