ingredients

  •  
    • 6 cups Water
    • 1 ½ cups Fresh Lemon Juice
  •  
    • 3 pounds Granulated Sugar
    • 1 teaspoon Salt
    • 1 ounce Plain Gelatin
  •  
    • 8 ounces Butter
  •  
    • 7 ½ ounces Cornstarch
    • 4 cups Water
  •  
    • 1 cup Fresh Egg Yolks

directions

1. Combine water and lemon juice and place them in a tilt kettle steam jacket.
2. Dry blend the next ingredients and whisk into the above mixture.
3. Add the butter.
4. Begin heating the lemon mixture and bring to boil.
5. Meanwhile, make a slurry with the cornstarch and water. Whisk the egg yolks into the slurry. Then the lemon mixture reaches a boil, gradually add the slurry, whisking constantly.
6. Make sure the mixture thickens and comes back to a boil. Allow to simmer another minute or so. Pour the mixture into a large moon bowl and allow to cool to 160 F or so before pouring into the pie shells. This is enough to fill 5 pie shells.

Keywords

pastries1, gnvdc

MacGourmet downloadLemon Meringue Lemon Pie Filling. To import, drag image to your MacGourmet recipe box.

source

Kevin DeHetre

servings/yield

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course

Dessert