Easy Lemon Sponge Cakes

Easy because, I admit it, I bought the individual sponge cakes.
But the lemon filling is easy to make too.

All you need is:

1/3 cup cornstarch
pinch of salt
3/4 cup sugar
2 cups cold water
2 egg yolks, beaten
1/4 cup butter
1 lemon, zested and juiced

icing sugar to serve

Combine sugar, cornstarch and salt together in a saucepan, stir in water.  Bring to boil over medium heat stirring constantly.  Reduce heat and cook 3 more minutes, keep stirring.  Remove from heat. Stir a small amount of cooked mixture into beaten egg yolks.  Add egg mixture to remaining cooked mixture in saucepan.  Return to heat and bring to boil over medium heat stirring constantly.  Remove from heat. Stir in butter, lemon juice and zest.

Fill your little sponge cake cups with lemon filling and dust with icing sugar.  Easy Peasy!

The lemon filling recipe was taken from the Five Roses cookbook for lemon meringue pie. I did make a small pie because I only made 6 little sponge cakes, I had filling left and I had the egg whites, so what the heck!  You could probably fill about 18 lemon sponge cakes if you weren't going to make pie.