lemon filling or sauce 1930
I'm not sure why my mother and the friend who gave her this recipe (Mrs. Nibley-Bullen) called this "Lemon Filling" -- I added the word "sauce" because that is how they appear to be using it. 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!! Enjoy!
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 1/2 - lemons -- juice and zest of the rind
- 1 1/2 cups sugar
- 1 stick butter
- 4 - whole eggs
How To Make lemon filling or sauce 1930
-
Step 1combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
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Step 2bring up the heat and simmer gently until thick, stirring constantly
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Category:
Fruit Sauces
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
Tag:
#Heirloom
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