Lemon Filling or Sauce 1930

Marcia McCance


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!!



★★★★★ 2 votes

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  • 2 1/2
    lemons -- juice and zest of the rind
  • 1 1/2 c
  • 1 stick
  • 4
    whole eggs

How to Make Lemon Filling or Sauce 1930


  1. combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
  2. bring up the heat and simmer gently until thick, stirring constantly

    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.

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About Lemon Filling or Sauce 1930

Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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