Lemon Cream Filling

Ingredients

• 2 tablespoons cornstarch
• 1/2 cup cold water
• 1/2 cup lemon juice
• 2 tablespoons butter
• grated rind 1 lemon

Method

1. 1

   Mix cornstarch with water to make smooth paste.

2. 2

   Cook in double boiler until thick, stirring constantly.

3. 3

   Add lemon juice and continue cooking.

4. 4

   When thick and smooth, add sugar which has been mixed with egg yolks.

5. 5

   Cook 3 minutes longer.

6. 6

   Add butter and lemon rind; beat until smooth.

7. 7

   Cool.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 29. The excerpt below is the record exactly as published.

Lemon Cream Filling tablespoons cornstarch 4 cup cold water 4 cup lemon juice 2 tablespoons butter grated rind 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.