"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Angie's Lemon Filling Recipe

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This recipe for Angie's Lemon Filling, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Netzel
Added: Tuesday, March 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/3 cups white sugar
3 Tbsp cornstarch
3 Tbsp flour
1-1/2 cups hot water
3 egg yolks
1 Tbsp butter
1 tsp grated lemon peel
1/2 cup fresh lemon juice

Directions:
Directions:
Stir together the sugar, cornstarch and flour, add the water, stir to dissolve. Microwave on medium until fiarly clear and thick. Stir every 2 min. Add egg yolks.(Mix small amount of hot mix into yolks then stir into remainder of hot mix. Continue cooking on medium until it bubbles. Remove from microwave and add the butter, grated peel and lemon juice. Stir until mixed, cover with Saran wrap and cool completely. Use either as a pie or tart filling or just as lemon pudding.

Number Of Servings:
Number Of Servings:
1 10
Personal Notes:
Personal Notes:
This is absolutely the best lemon filling ever! Easy and yummy. I got this recipe from my friend Maggie, she in turn had it from her sister Angie. Hence the name. (Go figure)

 

 

 

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