Lemon Filling Recipe
This lemon filling recipe can be used for cakes or pies and even crumbles. Made with a mix of flour, sugar and eggs with added lemon juice and lemon rind for flavor, the lemon filling is cooked over a boiler and cooled before using.
Ingredients
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Boiling water | 2 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Lemon juice | 6 Tablespoon | |
| 3 tbs. grated lemon rind | ||
Directions
Combine one cup sugar, flour, corn starch, salt.
Add boiling water.
Cook in double boiler until smooth and thick, stirring constantly.
Cover and cook 15 minutes.
Beat egg yolks with 1/2 cup sugar.
Gradually pour hot mixture over them while stirring.
Return to double boiler and cook five minutes longer.
Just before removing from fire, add lemon juice and rind.
Cool.
Add boiling water.
Cook in double boiler until smooth and thick, stirring constantly.
Cover and cook 15 minutes.
Beat egg yolks with 1/2 cup sugar.
Gradually pour hot mixture over them while stirring.
Return to double boiler and cook five minutes longer.
Just before removing from fire, add lemon juice and rind.
Cool.
Chef
