Lemon Filling gwhp327
Ingredients| 1 cup sugar 5 tbsp cake flour 1 dash salt 1 egg OR 2 egg yolks, slightly beaten 2/3 cup water 1/3 cup lemon juice 1 tsp lemon rind 2 tsp butter |
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Combine sugar, flour, and salt in top of double boiler; add egg,
water, and lemon juice, mixing thoroughly. Place over boiling water
and cook 10 minutes, stirring constantly. Add lemon rind and
butter. Cool. Makes about 1 1/3 cups filling, or enough filling for
two 8x8-inch layers, or three 9-inch layers. Kate Smith Collection
1940 Published by General Foods Corp.
Servings:
1
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3 TB White Wine Vinegar 1 TB fresh lemon juice 2 ts Dijon style mustard 1/2 ts roasted garlic 1/2 ts kosher salt 1 TB light brown sugar or honey 1/2 c extra virgin olive oil In a bowl, whisk together all ingredients. Store any unused vinaigrette tightly cove (Upload by user)
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PREPARATION: Grate the zest of 6 lemons and set aside in a bowl with the sugar. OR, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds. Set lemons aside. COOKIN (Upload by user)
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Whip cream and sugar until cream begins to thicken. Add lemon peel and juice and whisk until thick and velvety. Fold in stem ginger. Whisk egg white stiffly and fold into cream mixture. Place kiwifruit in bottom of 4 glasses. Sprinkle with stem ginger syrup. Top with cream (Upload by user)
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