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Results 81 - 90 of 424 for lemon filling
Mix sugar and flour in saucepan. Stir in water, lemon rind and juice. Cook over ... cool. Use as filling for cupcakes. With a small ... top of cake. Fill with lemon filling and replace top. Sprinkle with powdered sugar.
In a medium bowl, combine ... airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes 4 1/4 cups of filling mix.
83. LEMON FILLING
In small saucepan, combine sugar, ... Gradually stir in lemon juice, lemon peel and butter. ... stirring constantly cool. Fills one jelly roll or 2 layers.
Mix together and put in tart shells that have been baked and cooled. Refrigerate.
Cook in double boiler until thick.
(This recipe was used by my grandmother Mrs. S. J. Elliott, Sr, and my mother Mrs. C. E. McDaniel; both are deceased.) This recipe has been ...
Combine egg, sugar, juice and butter. Cook until slightly thickened, stirring constantly. Cool. Add nuts and mayonnaise.
Cook over low fire until it thickens.
Bring these ingredients to a boil. Mix together and add gradually to above mixture. Fold in 1 stick of butter and place in prebaked pie ...
90. LEMON FILLING
Mix well. Cook in double ... use. Can be stored 6-8 weeks in covered plastic container (like Tupperware). Can be used as pie filling or in tarts.
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