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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
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