Boston Cream Dessert

Photo: flickr user Never Cool in School

Ingredients

3 Egg yoks

cup Water

1 teaspoon Lemon rind

1/2 teaspoon Vanilla

1 cup Sugar

2 tablespoons Lemon juice

1 cup Flour

1/2 teaspoon Salt

1 teaspoon Baking powder

3 Egg whites

2 Fresh peaches

1 1/2 cups Milk, divided

2 tablespoons Butter

cup Flour

1 pch Salt

cup Sugar

Preparation

Combine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1 tablespoon, then blend well. Add lemon juice, then the flour, salt and baking powder. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon of sugar until stiff. Fold one third of egg whites into the batter then add the rest. Pour into two greased and floured 8 inch layer cake pans lined with wax paper. Bake at 325 for 35-40 minutes; cool

To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl, combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry ingredients and stir until smooth. Slowly add some of the hot milk into the bowl. Pour filling back into the saucepan and cook, stirring until thick.

Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired.