Lemon Meringue Pie Filling

I have a personal soft spot for both the aroma and taste of lemons. One staple favorite is any sort of lemon tart, pie or donut that has a lemon filling. Here is my favourite filling taken from a very old cook book called The Dairy Book of Home Cookery*.

These books were sold by the Milkman and were a staple on many 1970's bookshelves. Now you can buy them on Ebay second hand for more than they originally cost, as I know having bought a couple for friends. There are many editions, I go by the cover that seems the most familiar.

Lemon Meringue Pie Filling
Page 168 of the 1968 edition.
2 level tablespoons of cornflower
2 Lemon Rinds finely grated
The juice of 2 lemons
150ml water
Yolks of 2 standard eggs
15g of butter

Method

Just before butter is added

Pop the grated rind, sugar and cornflower into a small saucepan. Mix to a paste with a little water. Add the rest of the water and lemon juice in the microwave then add to the saucepan.
Cook, stirring continuously until the mixture comes to the boil and thickens (about 3minutes) then simmer for a minute.
Beat in the yolks and cook gently for a further minute. Pour into what ever you are using it for.

Click the here for the swiss meringue recipe

*Mine is from 1977, the 1st edition was 1968. This link is for the 2012 version.