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Cook'n with Betty Crocker 
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Lemon Filling |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon Filling recipe on the web!!Low-Fat Prep: 5 min; Cook: 10 min; Chill: 2 hr; 12 servings, about 1 1/4 cups Before squeezing juice from a lemon, roll it back and forth on a countertop, using gentle pressure, and it will release more juice. It’s easier to grate the peel off whole lemons, so don’t forget to grate first before juicing them. ___ cup sugar _ tablespoons cornstarch ___ teaspoon salt ___ cup water _ tablespoon butter or stick margarine _ teaspoon grated lemon peel ___ cup lemon juice _ drops yellow food coloring, if desired 1. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. 2. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set. Store cakes or pastries filled with Lemon Filling covered in the refrigerator. *Do not use vegetable oil spreads. NUTRITION FACTS: 1 Serving Calories 70 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 5mg; Sodium 55mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 0g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1 Fruit From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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