1/2 cup sugar

4 teaspoons cornstarch or 1 tablespoon flour

1 cup hot water

3 to 4 tablespoons lemon juice

1 teaspoon grated lemon rind

1 egg yolk

1 tablespoon margarine

1/4 teaspoon vanilla

Combine sugar and cornstarch or flour in saucepan. Gradually add hot water, blending until smooth. Cook over high heat, stirring constantly, until thick. Lower heat and continue cooking until clear, about 5 minutes. Add lemon juice and rind. Cook for 2 minutes, then add slightly beaten egg yolks to which a little of the hot mixture has been added; cook 2 minutes longer. Remove from heat, stir in margarine and vanilla. Serve warm with fig cake or gingerbread.

Mandy ARmentor, LSU AgCenter