Quick, Different Lemon Filling For Cakes And Pies

   This recipe uses a 6 ounce can of concentrated lenonade.  It is lemony and lucious!

   1  stick butter

2/3  cup sugar

   6  eggs

   1  6-ounce can frozen lemonade concentrate

   Melt the butter in a double boiler.

   Add the sugar and mix well.  Pour in the well beaten eggs, stirring constantly.

   Add the lemonade and cook over hot water, continuing to stir until mixture thickens and is smooth and glossy.

   This filling will keep, stored in the refrigerator, for a good while.

   Yield:  Enough for a 2 layer cake, (between layers) a 9-inch pie, or 8 tarts.