Lemon Filling
A classic lemon filling perfect for pies, tarts, or cakes. This recipe provides a bright and tangy flavor with a smooth, creamy texture.
Ingredients
- 0.5 cup Sugar (Original recipe calls for 1 cup, adjusted for modern portions)
- 1.25 tablespoons All-purpose flour (Original recipe calls for 2½ tablespoons, adjusted for modern portions)
- 1 lemon Lemon rind, grated (From 1 lemon)
- 0.125 cup Lemon juice (Original recipe calls for ¼ cup, adjusted for modern portions)
- 0.5 Egg (1/2 of a large egg, lightly beaten)
- 0.5 teaspoon Butter (Unsalted butter)
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Instructions
- 1In a medium bowl, whisk together the sugar and flour. Add the grated lemon rind and mix well.
- 2Add the lemon juice and lightly beaten egg to the bowl. Stir until well combined.
- 3Place the butter in a medium saucepan and melt over medium heat. Add the lemon mixture to the saucepan and stir constantly with a whisk. Continue stirring until the mixture comes to a boil and thickens. Be careful to prevent the mixture from sticking to the bottom of the saucepan. This should take about 5-7 minutes.
- 4Remove the saucepan from the heat and let the lemon filling cool completely before spreading it into your pie crust, tart shell, or cake.
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