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This is a great filling for pre-baked tartlets and sandwiched between cookies. Be on the lookout for a recipe later this week that shows off this filling to yummy, gooey effect.

Lemon Filling
makes about 2 cups

1 0.25 ounce packet unflavored gelatin
1 1/2 cups warm water
2 egg yolks
1 1/2 cups sugar
3 tablespoons cornstarch
1 tablespoon butter
1/3 cup fresh-squeezed lemon juice

In a medium bowl, sprinkle the gelatin over the warm water and let it sit for a few minutes to soften. Beat the egg yolks in another small bowl and set aside.

In a medium saucepan combine the sugar and cornstarch, then gradually whisk in the water and gelatin. Heat over medium heat, stirring constantly, until it thickens and boils. Boil for about a minute, then remove from heat and pour a little into the egg yolks. Beat together then gradually add back into the gelatin mixture. Return to the heat and simmer for about a minute. Remove from the heat and beat in butter and lemon juice until smooth.

This will keep for a few days in the fridge.