Lemon Meringue Pie Filling
By MSfosterMOM
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Ingredients
- Lemon Filling:
- 1/4-pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 extra-large eggs
- 3 extra-large egg yolks (save the whites for the meringue)
- 1/4 cup finely grated lemon zest (6 to 8 lemons)
- 1/2 cup freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
Details
Preparation
Step 1
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
Yield: 3 cups
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