KLP lemon pie filling

sammy

Wed, Mar 28 2012, 5:19 pm

has anyone seen lemon pie filling that's kosher for pesach?
is there a substitute for lemon pie filling? I wanted to make lemon freeze.

TIA

ra_mom

Wed, Mar 28 2012, 5:47 pm

lemon curd

8 egg yolks
3/4 cup sugar
1/2 cup lemon juice
1 tsp potato starch
6 oz margarine or 3/4 cup frozen oil
2 tsp lemon zest

in a heavy nonreactive saucepan beat together the yolks and sugar until well blended.
stir in the lemon juice
cook over medium-low flame stirring constantly until the mixture is thickened and resembles hollandaise sauce; it should thickly coat the back of a wooden spoon.
remove from flame and stir in the margarine and lemon zest.
let cool. the curd will continue to thicken.

can be served with fresh fruit over a meringue, as a lemon cream filling for sponge cake, made into lemon meringue with a lady finger-based crust, or added to plain yogurt with a little sugar for a dairy cream.

(I know, the recipe doesn't state when to add the potato starch. you should probably dissolve the starch in the lemon juice before adding to pot)