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Lemon Cream Pie Filling

Gadget.Cook's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Slow Cooked
Dish: 
Pie

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