To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Stir in butter.

Place the egg yolks in a small bowl and gradually beat in ½ cup of the hot sugar mixture. Beat egg yolk blend again with the rest of sugar blend . Bring mixture to a boil and keep to cook, stirring constantly, until thickened. Remove from heat. Cast filling into baked pastry crust.


° 1 cup white sugar

° 2 tablespoons all-purpose flour

° 3 tablespoons cornstarch

° 1/4 teaspoon salt

° 1 1/2 cups water

° 2 lemons, squeezed and grated

° 2 tablespoons butter

° 4 egg yolks, scrambled

° 1 (9-inch) pie crust, baked

° 4 egg whites

° 6 tablespoons white sugar

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