Serves: 8
Total Calories: 60
Beat egg yolks in top of double boiler until frothy slowly add sugar beat until thick and light. Add lemon zest and lemon juice. Cook, stirring constantly over hot (not boiling) water until thick, about 13 minutes. Remove from heat and cool. Spoon into meringue shell. Refrigerate at least 12 hours for meringue to soften.
This Lemon Filling recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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