Lemon Pie Filling

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Lemon Pie Filling

Source: The Weimar Cookbook --- Vintage edition

 

1 cup pineapple juice

1 cup fresh orange juice

4 Tbsp. fresh lemon juice

10 dates

1/4 cup water

1/3 cup & 1 Tbsp. arrowroot powder or cornstarch

1/4 tsp. salt

1 Tbsp. cashews

 

Place all ingredients in blender and blend until smooth. Cook on low heat,

stirring constantly until mixture thickens. Let cool and pour into baked pie

crust. If stronger lemon flavor is desired, use 3/4 cup orange juice, and 1/2

cup lemon juice. Ground lemon peel can also be added (1 - 2 Tbsp.).

 

Alternate: Put 1 cup pineapple juice in kettle and add 1 Tbsp. powdered agar,

soak 5 minutes. Simmer until dissolved. Put rest of ingredients in blender.

Blend until very smooth. Add agar mixture while blender is running. Pour into

baked pie shell.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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