Lemon Filling or Sauce 1930
Just for the sake... I Googled "lemon filling" and find that this recipe is actually the filling for a lemon (meringue) pie!
Mom's recipe said it was good on sponge cake -- but it was written next to a recipe for cheese cake that another lady had given Mom so I think she may have planned to use it over her cheese cake.
You could use it however you like!!
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- 2 1/2
- lemons -- juice and zest of the rind
- 1 1/2 c
- 1 stick
- whole eggs
1combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
2bring up the heat and simmer gently until thick, stirring constantly
3THAT'S IT!! THOSE ARE THE DIRECTIONS
I have no idea how much this makes but it might be about two cups or even more -- so could be enough to fill a prepared pie crust. Is certainly enough to spoon over sponge cake or cheese cake just before serving.