Lemon Pie Filling
rec.food.cooking/Karen Hayward (1991)
1 baked pie shell
Lemon Filling
4 tbsp flour
4 tbsp cornflour (cornstarch)
2 tsp grated lemon rind
3/4 cup (6 fl oz) lemon juice
1 cup (8 oz) sugar
1 1/4 cups (10 fl oz) water
90 g (3 oz) butter, melted
4 egg yolks (reserve whites)
Combine the sifted flours, lemon rind, juice and sugar in a saucepan. Add the water and blend until smooth. Stir over a low heat until the mixture boils and thickens. Reduce the heat and stir a further 2 minutes. Remove from heat and stir in the butter and lightly beaten egg yolks. Stir until the butter has melted. Cool. Spread the cool filling evenly into the pastry shell.
Use the egg whites to make the meringue.
rec.food.cooking/Karen Hayward (1991)
1 baked pie shell
Lemon Filling
4 tbsp flour
4 tbsp cornflour (cornstarch)
2 tsp grated lemon rind
3/4 cup (6 fl oz) lemon juice
1 cup (8 oz) sugar
1 1/4 cups (10 fl oz) water
90 g (3 oz) butter, melted
4 egg yolks (reserve whites)
Combine the sifted flours, lemon rind, juice and sugar in a saucepan. Add the water and blend until smooth. Stir over a low heat until the mixture boils and thickens. Reduce the heat and stir a further 2 minutes. Remove from heat and stir in the butter and lightly beaten egg yolks. Stir until the butter has melted. Cool. Spread the cool filling evenly into the pastry shell.
Use the egg whites to make the meringue.
MsgID: 319237
Shared by: Betsy at TKL
In reply to: Recipe: Assorted Recipes (31)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at TKL
In reply to: Recipe: Assorted Recipes (31)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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