A classic stovetop lemon filling, perfect for a lemon meringue pie or as a tart filling.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Sugar |
| 2½ Tablespoons | Cornstarch |
| 1 | Egg |
| ½ Cup | Cold Water |
| 1 Teaspoon | Butter |
| Grated Rind | Of Two Lemons |
| Juice | Of Two Lemons |
Instructions (Clarified Method)
- In a medium saucepan, whisk together the sugar and cornstarch.
- In a separate bowl, beat the egg, then whisk in the cold water, lemon juice, and lemon rind.
- Gradually pour the egg mixture into the saucepan, whisking until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from the heat and stir in the butter until melted.
- Let cool completely before pouring into a pre-baked pie shell.
Note
Stirring constantly is key to prevent the mixture from scorching on the bottom and to keep the egg from scrambling, ensuring a smooth filling.
