Lemon Pie Filling

1. 1

   Separate eggs while cold.

2. 2

   Beat yolks with fork.

3. 3

   Set whites aside at room temperature for meringue.

4. 4

   Measure cornstarch, sugar and salt into heavy 2-quart saucepan.

5. 5

   Mix well, using wooden or metal spoon.

6. 6

   Add hot water and stir until smooth; put over high heat and bring to boil, stirring constantly.

7. 7

   When mixture begins to thicken, reduce heat, let bubble for 8 minutes, remove and add some of hot mixture into egg yolks and beat until blended.

8. 8

   Then add hot mixture.

9. 9

   Cook at medium heat for 5 minutes.

10. 10

    Add rind and butter; then add lemon juice in 1/4 teaspoons and stir each time. Let cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.