Lemon Filling

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 cup sugar.
  • tablespoons flour.
  • Grated rind 2 lemons.
  • ¼ cup lemon juice.
  • 1 egg.
  • 1 teaspoon butter.

Method

Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.