LEMON FILLING OR SAUCE 1930
I'm not sure why my mother and the friend who gave her this recipe (Mrs. Nibley-Bullen) called this "Lemon Filling" -- I added the word "sauce" because that is how they appear to be using it. Just for the sake... I Googled "lemon filling" and find that this recipe is actually the filling for a lemon (meringue) pie! Mom's recipe said it was good on sponge cake -- but it was written next to a recipe for cheese cake that another lady had given Mom so I think she may have planned to use it over her cheese cake. You could use it however you like!! Enjoy!
Provided by Marcia McCance @mmccance
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- combine lemon juice, zest, sugar, and eggs in cold sauce pan until smooth-ish -- then stir in the slightly cooled but still melted butter
- bring up the heat and simmer gently until thick, stirring constantly
- THAT'S IT!! THOSE ARE THE DIRECTIONS I have no idea how much this makes but it might be about two cups or even more -- so could be enough to fill a prepared pie crust. Is certainly enough to spoon over sponge cake or cheese cake just before serving.
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