Serves: 12
Total Calories: 71
1. In small saucepan, combine sugar, cornstarch and salt mix well. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
2. In small bowl, beat egg yolks. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
3. Remove saucepan from heat. Stir in margarine, lemon peel and lemon juice. Cool 30 minutes or until completely cooled, stirring occasionally.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 80 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 35 mg 12% * Sodium: 60 mg 3% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 4% * Sugars: 13 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
Variations
Orange Filling: Omit lemon peel and lemon juice. Substitute orange juice for water and add 1 tablespoon grated orange peel with margarine. Yield: 1 1/3 cups
Pineapple Filling: Omit lemon peel and lemon juice. Drain liquid from 1 (8-oz.) can (1 cup) crushed pineapple add water to liquid to make 3/4 cup. Substitute pineapple liquid for cold water. Add pineapple after stirring yolk mixture into hot mixture. Yield: 1 1/2 cups
See Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes
This Lemon Filling recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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