Lemon Filling
A dish that leans on sugar and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 240 ml sugar
- 37 ml flour
- Grated rind 2 lemons
- 60 ml lemon juice
- 1 egg
- 5 ml butter
Make it lactose-friendly
- 1 teaspoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.
Nutrition (estimated, per serving)
| Calories | 482 |
|---|---|
| Protein | 4.3 g |
| Fat | 4.5 g |
| Carbs | 109.7 g |
| Fiber | 0.4 g |
| Sodium | 37 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States