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Lemon Cream Pie Filling

Gadget.Cook's picture
  Milk 2 Cup (32 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Lemon juice 1⁄4 Cup (4 tbs)
  Lemon rind 1
  Corn starch 1⁄3 Cup (5.33 tbs)
  Cold water 1⁄4 Cup (4 tbs)

Blend milk, sugar and salt in 2-quart sauce pan.
Heat over medium-high heat.
Meanwhile mix cornstarch and water to a smooth paste.
Add the paste to the warm milk mixture stirring constantly and cook until thickened about 8 minutes over low heat.
Beat egg yolks slightly with fork.
Then add small portion of custard mixture to the egg yolks, blending well.
Return the egg mixture to the custard and cook about 2 minutes.
Remove from heat.
Add lemon juice and rind.
Blend thoroughly.
Cool before placing in baked pie shell.

Recipe Summary

Slow Cooked

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1103 Calories from Fat 222

% Daily Value*

Total Fat 25 g38%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 468.2 mg156.1%

Sodium 812.5 mg33.9%

Total Carbohydrates 201 g67.1%

Dietary Fiber 1.7 g6.7%

Sugars 159.6 g

Protein 28 g55.2%

Vitamin A 19.3% Vitamin C 68.3%

Calcium 58.6% Iron 12.6%

*Based on a 2000 Calorie diet


Lemon Cream Pie Filling Recipe