FEATURED JOBS
Comments (0)Bring sugar and 1 1/4 cups of water to boil. With the remaining 1/4 cup water, dissolve cornstarch and whip into the boiling water and sugar. With a whip, temper the boiling water into the egg yolks and return to the stovetop. Add lemon juice and zest. Cook until thick. Fold the margarine into the filling and pour into the tart shell and cool.
RECIPES
Lemon Filling
Pareve
Ingredients
1 cup sugar
1 1/2 cups water
2 1/2 tablespoons cornstarch
1 1/2 ounces egg yolks (2 to 3 yolks)
1/4 teaspoon salt
2 ounces lemon juice (1 large lemon)
1 teaspoon lemon zest
1 tablespoon margarine
Directions
Food Articles
Gravlox — Super Nova!Let Them Eat Cake
Stirring Up Memories
The Heart Of Italy
Post-Passover Tuneup
Dinner Dash
And The Winner Is …
Barrett’s Grill
After The Seder
Tasty Shabbat
The Big Squeeze
Sweet Memories
Pitt Beef
Post-Chanukah
Soup’s On!
Shabbat On A Budget
Start Fresh For 2010
Break-Fast Menu
End-Of-Summer Budget Fruits
Football Food
Latest Recipes
Sue Paymer’s GravloxBlueberry Pie
Flourless Chocolate
Chicken With Olives And Artichokes
Monkey Bread
Chilled Green Pea Soup
Greek Omelet
Sotto Sopra’s Grilled Veal Chop
Sotto Sopra’s Lemon Basil Sorbetto
Hearts Of Palm Dip
Thai Coconut Soup
Layered Salmon Salad With Avocado Dressing
Holiday Recipes
Reader Recipes
Forget the five star restaurants! Some of the best food we've had was made at home. Click here to submit your recipe of choice!