The Chicken and the Egg: A Family Cookbook

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Picture
Clear Lemon, Orange &
Pineapple Fillings

3/4 Cup Sugar 1 Tablespoon Butter
3 Tablespoons Cornstarch 2 Tablspoons Lemon Rind, Grated
1/4 Teaspoon Salt 1/3 Cup Lemon Juice
3/4 Cup Water

Mix sugar, cornstarch and salt in saucepan. Stir water in gradually. Bring to boil over direct heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and lemon rind. Add lemon juice in gradually. Cool thoroughly.

Rich Lemon Filling: Follow above recipe, but after the mixture has boiled 1 minute, stir half of hot mixture into 2 slightly beaten egg yolks. Blend into remaining mixture. Boil 1 minute more. Remove from heat and add the butter, lemon rind and lemon juice.

Clear Orange Filling: Follow basic method, but use: 1 cup sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, 1 cup orange juice, 2 tablespoons butter, 2 tablespoons grated orange rind, and 2 tablespoons lemon juice.

Pineapple Filling: Follow basic method, but use: 1/2 cup sugar, 3 tablespoons cornstarch, 1/2 teaspoon salt, 3/4 cup pineapple juice, 1 cup well-drained crushed pineapple, 1 tablespoon butter, 1 teaspoon lemon juice. Cool thoroughly.

Recipe - Calla Ferre - From Betty Crocker's Picture Cookbook, 1956.
Picture
Clear Lemon Filling

"We use the lemon filling the most in conjunction with the Lemon Coconut Cake, my husband's favorite birthday cake." - Calla Ferre

"Wonderful filling.  My roommate in college, Danielle, loves lemon.  So one year for her birthday I stayed up after she went to bed and made a lemon cake, this lemon filling, and a lemon flavored Butter Frosting." - April Ferre


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