RECIPE WITH LEMON PIE FILLING RECIPES

Steps:

• Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
• Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
• Remove from heat and stir in butter, stirring until melted.
• Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

Steps:

• Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.  Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.  Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight. Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool. Top pie with whipped cream and lemon zest. Serve with compote alongside.