1 pound granulated sugar
3 cups water
2 1/2 ounces cornstarch
3/4 cup cold water
3 ounces egg yolks (about 4 total), beaten
3/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons fresh lemon peel, grated
1 ounce margarine (2 tbsp)
Yield: 1 3/4 quarts
1. Heat sugar and water to boiling point.
2. Blend cornstarch and cold water. Gradually add to boiling sugar and water while stirring with a wire whip. Cook until thickened and clear, stirring constantly.
3. Stir a small amount of hot mixture into egg yolks, then blend egg yolks into hot mixture with wire whip. Cook 5-8 minutes while stirring.
4. Add remaining ingredients. Stir to blend. Cool quickly (within 4 hours) to below 41°F.
VARIATIONS:
Lime Filling. Substitute fresh lime for the lemon. Add a few drops of green food coloring.
Orange Filling. Substitute orange juice for the water and fresh orange peel for the lemon peel. Reduce lemon juice to 3 Tbsp.
3 cups water
2 1/2 ounces cornstarch
3/4 cup cold water
3 ounces egg yolks (about 4 total), beaten
3/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons fresh lemon peel, grated
1 ounce margarine (2 tbsp)
Yield: 1 3/4 quarts
1. Heat sugar and water to boiling point.
2. Blend cornstarch and cold water. Gradually add to boiling sugar and water while stirring with a wire whip. Cook until thickened and clear, stirring constantly.
3. Stir a small amount of hot mixture into egg yolks, then blend egg yolks into hot mixture with wire whip. Cook 5-8 minutes while stirring.
4. Add remaining ingredients. Stir to blend. Cool quickly (within 4 hours) to below 41°F.
VARIATIONS:
Lime Filling. Substitute fresh lime for the lemon. Add a few drops of green food coloring.
Orange Filling. Substitute orange juice for the water and fresh orange peel for the lemon peel. Reduce lemon juice to 3 Tbsp.
Last edited by a moderator:
