1 ½ Cup sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1 ½ Cups water
3 eggs
2 Tablespoons butter
½ teaspoon lemon peel
½ Cups lemon juice

Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened ( approximately 12 minutes). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empandadas and bake for 10-15 minutes until dough is golden brown.