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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Lemon Filling (Soy, Fish, Wheat, Egg and Nut-Free)

This is a modified version of a recipe I got from Betty Crocker's New Cookbook. It has a wonderful lemon flavor and isn't too difficult to make.
Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, wheat, egg and nut-free.

Lemon Filling
3/4 Cup white sugar

3 Tablespoons cornstarch

1/8 teaspoon salt

2/3 Cup water

1 Tablespoon salted, full-fat butter

1/4 Cup lemon juice


1. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan.

2. Gradually stir in water and make sure that it is well incorporated.

3. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir one minute then remove from heat.

4. Stir in butter until it is melted fully.

5. Gradually stir in lemon juice and press plastic wrap onto filling.

6. Refrigerate about 2 hours or until set.

Please note that any cakes or pastries that you fill with this filling need to be refrigerated.

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