Lemon Filling (Cake)

Ingredients

• VY, cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon butter
• rind of one lemon (grated)
• 2 tablespoons flour
• yolks 2 eggs

Method

1. 1

   Mix sugar and flour, add egg slightly beaten, lemon juice and rind, also butter.

2. 2

   Cook and stir constantly until clear.

3. 3

   Spread when cool.

Nutrition per serving

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 2. The excerpt below is the record exactly as published.

LEMON FILLING (Cake) VY, cup sugar 2 tablespoons lemon juice 1 tablespoon butter rind of one lemon (grated 2 tablespoons flour on fine shredder) 1 egg Mix sugar and flour, add egg slightly beaten, lemon juice and rind, also butter. Cook and stir constantly until clear. Spread when cool. (Orange filling can be made in the same way.) 8 FAVORITE TESTED RECIPES FILLINGS FOR PIES GREEN TOMATO MINCE MEAT 2 quarts green tomatoes 3 cups brown sugar (coarse shred) 1 Ib. seedless raisins Y, Ib. suet 2 tablespoons mixed spices 2 cups shredded apples 14 cup salt 1 orange Shred tomatoes, sprinkle with salt, place in earthenware bowl and allow to stand over night. In morning pour into colander and allow to drain. Rinse in cold water and place in open kettle. Shred orange skin and all. Shred apple without peeling. Simmer for two hours. Stir frequently. Shred suet, add raisins and sugar and simmer another hour. Can in sterilized jars. Use for double crust pies. LEMON PIE FILLING 1 cup sugar juice and grated rind of 1 2 rounded dessert spoonfuls lemon cornstarch yolks 2 eggs

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