he bottom layer with the lemon custard, then top with the second
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
ogether the ingredients for the lemon chess pie filling. Pour immediately over
Beat eggs. Add dry ingredients. Mix thoroughly. Add lemon extract.
Add hot milk last.
Bake at 400\u00b0 for 45 to 50 minutes or until custard is set.
00\u00b0F.
Line refrigerated pie crust with wax paper and
en to 375 degrees.
PIE CRUST:.
Mix flour,
The recipe for the trout came from the chef at the Loan Air Force Base Officer's Club in France.
Even my no-fish husband enjoys it.
The Stagecoach Inn is a famous stage coach stop in Salado, Texas.
It is situated right on Interstate 35, about halfway between Dallas and San Antonio.
The waitresses recite the menu just as they did over 100 years ago.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
ake is baking, make the lemon custard. With clean, dry beaters,
Grate rind from clean lemon.
Juice the
lemon;
add to
ottom and sides of two pie plates (not deep dish) with
up sugar, then 2 teaspoons lemon rind; continue to beat until
Prepare dough for 2 pie crusts.
Grate lemons to make 2 teaspoons lemon rind.
Peel the lemons, removing all the white, then slice lemons as thin as possible.
Take all the seeds out. Add sugar.
Mix the lemons and sugar; let stand 20 minutes.
Beat eggs well.
Stir eggs into the lemon mixture.
Pour lemon mixture into pie shell.
Put top crust on.
Cut slits in top and bake at 400\u00b0 for 40 minutes.
Very tangy and like lemon custard pie.
ombine the egg yolks with lemon juice, and the yellow food
Mix sugar, eggs (yolks) and butter; add cornstarch, salt, milk, lemon juice and rind.
Cook over moderate heat until thick. Cook pie crust lightly.
Pour mix in crust.
Beat 6 egg whites until stiff and 1 tablespoon sugar for each egg white and 1 teaspoon lemon juice.
Beat until holds a peak.
Add to top of pie.
Bake at 300\u00b0 until lightly browned.
Makes 2 pies.
Using a spoon, cream sugar and butter in a bowl until well mixed.
Add flour, salt, egg yolks and milk; mix well.
Add lemon juice; mix well.
In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
Pour into pie shell. Bake at 325\u00b0 for 1 hour or until lightly browned.
Cool.
Store in the refrigerator.
Yields 6 to 8 servings.
Mix sugar,
cornmeal and flour.
Add eggs, 1 at a time. Beat well
after each, stir in butter, salt, milk, lemon juice and rind.
Mix\twell,
pour
mixture
into pie shell.
Bake at 350\u00b0 for
45
minutes
or
until
firm.\tCool before cutting. Serves 6.
Cream together butter, flour and sugar until fluffy.
Add egg yolks, lemon juice, rind and milk to the creamed mixture.
Beat egg whites until stiff and fold into the mixture.
Pour into the unbaked pie shell.
Bake 10 minutes at 450\u00b0.
Reduce heat to 325\u00b0 and bake for 45 minutes until set like a custard pie.
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.