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3 whole eggs
Preheat oven to 325°F.
Whisk eggs, yolks, sugar, lemon juice, and zest and salt in large saucepan. Add the margarine and cook over medium-low heat, constantly stirring. Cook until thickens but is pourable (about 8-10 minutes).
Strain filling through a fine-mesh strainer into a pre-baked 9" pie crust. If using meringue, spread now.
Bake for 10 minutes. (Filling should barely be set; it should jiggle when touched, and some filling may stick to your finger. If it's firm, it's overdone, but should still taste fine.)
Poster's Notes:
Posted by Marla Lemonik
Nutritional Info Per Serving: N/A
3 egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoon lemon zest
Pinch salt
6 tablespoon margarine, cubed
This is my favorite Lemon Filling, though I've substituted orange juice and lime juice for the lemon (different pies, not in one :-)), and it's worked for me every time. The key is making sure it's really thick (though not quite set) before pouring into the baked crust.