Lemon Filling

Ingredients

• One-half cupful of cold water
• One cupful of sugar
• One even table-spoonful of flour
• One lemon (rind and juice)
• One egg (yolk only)
• One tea-spoonful of butter

Method

1. 1

   Place two tablespoonfuls of the water on the flour, and stir until the paste is perfectly smooth; then add the well beaten egg and beat again vigorously with a fork.

2. 2

   Place the rest of the water, the sugar, the lemon-juice and grated rind, and the butter, over the fire in a saucepan set in another containing boiling water.

3. 3

   When this mixture is boiling, stir into it the flour mixture, cook until it is shiny, and partly cool before using.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 238. The excerpt below is the record exactly as published.

LEMON FILLING. One-half cupful of cold water. One cupful of sugar. One even table-spoonful of flour. One lemon (rind and juice). One egg (yolk only). One tea-spoonful of butter

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