There’s something happening in my kitchen lately.
I’ve started looking at ingredients with much more scrutiny.
Instead of grabbing something from the store, I find myself wondering:
Could I make that?
I’m painfully aware of how much garbage is in so much of the food we think nothing of buying in cans and jars.
I made it the first time almost on a whim. I had lemons, eggs, and an afternoon in the kitchen. The recipe looked simple enough. Sugar, lemon juice, a little flour and cornstarch, egg yolks, butter.
Nothing complicated.
And yet when it came together in the saucepan — thick, glossy, bright with lemon — I realized that this would be one for the cookbook.
I could keep this in a jar in the refrigerator because you know it will turn into something wonderful later.
Lemon pie
Lemon crumb cake
Lemon cobbler
A spoonful over yogurt
Or honestly, just a taste straight from the jar when nobody is looking.
The balance is what makes it special.
Sweet and bright at the same time. Not overly sugary. Not overly tart.
It was just right.
Lemon Pie Filling
Makes enough for one 9-inch pie.
Ingredients
1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1½ cups water
Juice and zest of 2 lemons
2 tablespoons butter
4 egg yolks, beaten
Instructions
In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
Stir in the water, lemon juice, and lemon zest.
Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
Reduce the heat and let it simmer for about one minute, continuing to stir. The filling will thicken noticeably.
In a separate bowl, temper the egg yolks by slowly whisking about ½ cup of the hot mixture into them. This step prevents the eggs from curdling.
Pour the tempered egg mixture back into the saucepan.
Bring the mixture to a gentle boil and cook, stirring constantly, for about two minutes. The filling should become thick and smooth.
Remove from the heat. Stir in the butter until fully melted.
Allow the filling to cool completely.
Store in a mason jar in the refrigerator until ready to use, or use immediately in your favorite pie or cobbler.
Edit: Ragnar would like it noted that he was present for the making of this lemon filling, even though he did not make the photo as he was busy playing outside.
