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KLP lemon pie filling



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sammy




 
 
    
 

Post Wed, Mar 28 2012, 2:19 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
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ra_mom




 
 
    
 

Post Wed, Mar 28 2012, 2:29 pm
there was a simple recipe that looked good in one of the magazines. I can find it for you if you'd like.
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sammy




 
 
    
 

Post Wed, Mar 28 2012, 2:34 pm
if you could find that recipe, that would be great! thanx
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ra_mom




 
 
    
 

Post Wed, Mar 28 2012, 2:47 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)
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sammy




 
 
    
 

Post Wed, Mar 28 2012, 3:02 pm
thank you!
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