eat together egg yolks and lemon juice; stir into mixture.
BEST PANCAKE MIX: In large bowl,
rate the rind of the lemon and then juice. Place caster
ach addition. Mix buttermilk and lemon juice together in another bowl
Combine sugar, cornstarch and salt in saucepan; set aside. Combine egg yolks, water and lemon juice.
Stir in sugar mixture; cook over medium heat, stirring constantly until mixture thickens. Boil 1 minute, stirring constantly.
Remove from heat.
Stir in butter and lemon rind.
Put in baked shell.
Mix sugar and cornstarch together in top of double boiler. Add water.
Combine egg yolks with juice and beat.
Add to sugar mixture and cook over boiling water for 25 minutes or until thick. Add lemon extract, butter and vinegar and stir thoroughly.
Pour into pie shell and let cool.
Cover with meringue and brown in oven.
ombined. Add baking powder and lemon zest.
Pour batter into
Mix sugar, cornstarch and pinch of salt together in a heavy pan.
Add 2 cups water.
Combine egg yolks with the lemon juice and beat.
Cook until thick.
Add lemon extract, butter and vinegar.
Stir thoroughly.
Cool slightly and pour into pie shell.
Top with Never Fail Meringue.
Mix sugar, cornstarch, water, beaten egg yolks, lemon juice and margarine together.
Cook in a double boiler until thick (about 25 minutes).
Remove from heat.
Add lemon extract and vinegar.
Stir thoroughly and then cool.
Pour into crust.
Cover with meringue and brown.
Serves 6.
Combine first 3 ingredients in a saucepan.
Set sugar mixture aside.
Combine egg yolks, water and lemon juice; stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute, stirring constantly. Remove from heat.
Stir in butter and lemon rind.
Spoon into pastry shell.
Spread with meringue over hot filling.
Bake pie at 325\u00b0 for 25 to 28 minutes.
Yields one 9-inch pie.
In double boiler, combine cornstarch, sugar and water.
cook, stirring constantly, until mixture thickens.
Add salt, lemon juice and rind.
Continue cooking and stirring until mixture is blended.
Beat eggs (yolks) until lemon color.
Pour mixture over egg yolks, stirring constantly.
Return to hot water.
Cook 4 minutes.
Add butter.
Blend well.
Remove and let cool, then pour into pie shell.
Beat egg whites and 6 tablespoons sugar until peaks.
Spread over pie; bake 15 minutes at 325\u00b0.
ntil just combined. Stir lemon juice and lemon zest into egg mixture
Combine the first 3 items in a saucepan; set aside.
Combine egg yolks, water and lemon juice; stir into sugar mixture.
Cook over medium heat, stirring constantly, until the mixture thickens. Boil 1 minute.
Remove from heat.
Stir in butter and lemon rind. Spoon into pastry shell.
egg yolks, water and lemon juice, stir into sugar mixture
he egg yolks with the lemon juice and beat until mixed
owl.
Stir in the lemon,lemon zest, vanilla, sour cream, and
stirring constantly.
Stir in Lemon juice, 2 Tbs. margarine and
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
Mix sugar and
cornstarch together in a pan.
Add the 2 cups of\twater
and
cook
over\tmoderate heat, stirring until slightly thickened.\t(May be cooked in microwave.) Combine egg yolks with juice
and\tbeat.
Stir a small amount of hot cornstarch mixture into yolks.
Stir all of yolks into cornstarch mixture.
Cook until
thick,
stirring frequently.
Add lemon extract, butter and
vinegar.
Pour
into
pie
shell and let cool.
Cover with meringue and brown.
Mix flour, sugar, rind, beaten egg yolks, salt and butter thoroughly.
Heat milk and water and pour over mixture.
Cook in heavy double boiler until thick.
Add lemon juice and stir.
Pour into baked pie shell.
When cooled, top with meringue.