Lemon Meringue Pie Filling
This recipe is for Ethan Leaman but anyone can use it if you love Lemon Meringue Pie. It was served and shared by my good friend Jan Slocum. The filling can be used as a pudding as well as a filling for lemon meringue pie. Don't forget the lemon extract - it is the secrete ingredient!
Blind bake a 9" pie shell using your favorite recipe.
1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1-1/2 teaspoons lemon extract
2 teaspoons vinegar
Mix together sugar, cornstarch and water in a saucepan. Combine egg yokes and lemon juice and add to sugar mixture.
Stir on low heat until the mixture thickens and bubbles. Remove from heat and stir in butter, lemon extract and vinegar.
Pour into a baked 9" pie shell. Add your favorite meringue, if desired, and bake according to the recipe directions. Whipped cream can be used instead of meringue.
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Blind bake a 9" pie shell using your favorite recipe.
1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1-1/2 teaspoons lemon extract
2 teaspoons vinegar
Mix together sugar, cornstarch and water in a saucepan. Combine egg yokes and lemon juice and add to sugar mixture.
Stir on low heat until the mixture thickens and bubbles. Remove from heat and stir in butter, lemon extract and vinegar.
Pour into a baked 9" pie shell. Add your favorite meringue, if desired, and bake according to the recipe directions. Whipped cream can be used instead of meringue.
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