Serves: 12
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.
This Lemon Filling recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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