lemon filling or sauce 1930
(2 ratings)
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!! Enjoy!
(2 ratings)
method
Stove Top
Ingredients For lemon filling or sauce 1930
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2 1/2lemons -- juice and zest of the rind
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1 1/2 csugar
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1 stickbutter
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4whole eggs
How To Make lemon filling or sauce 1930
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1combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
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2bring up the heat and simmer gently until thick, stirring constantly
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3THAT'S IT!! THOSE ARE THE DIRECTIONS 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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