Lemon Filling
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 90. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 beaten egg yolks
- 1 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon margarine or butter
Instructions
- In a small saucepan combine sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel, and juice. Cook and stir over medium heat till bubbly. Cook for 2 minutes more. Stir in margarine or butter till melted.
- Cover surface with clear plastic wrap; cool. Makes enough to spread between two 8- or 9-inch cake layers (about 1 cup).
- Microwave directions: In a 1-quart casserole combine sugar and cornstarch. Stir in water. Stir in egg yolks, lemon peel, and lemon juice. Micro-cook, uncovered, on 100% power (high) for 3 to 4 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Stir in margarine till melted. Cover; cool.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bread Fairy - Lemon Meringue Pie 25.jpg" by claralieu; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Bread_Fairy_-_Lemon_Meringue_Pie_25.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.