en baking.
For the lemon meringue pie, you need to pre-bake
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
ombine the egg yolks with lemon juice, and the yellow food
emove from heat.
Add lemon peel and butter.
Slowly
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.
eat.
Add butter and lemon peel; slowly add juice and
THE PIE FILLING:
Preheat oven to
Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated \"crust.\".
Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about 1/2 inch from the rim.
Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
ogether the ingredients for the lemon chess pie filling. Pour immediately over
he meringue, to avoid underbeating the egg whites. This pie is best on
edium pan. Gradually stir in lemon juice and water and blend
Combine pie filling mix, sugar and 1/
Pie Crust: Preheat oven to 425\
at and stir in the lemon juice, lemon zest, and butter.
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
astry and 4 yolks for pie filling. In a food processor
PIE FILLING: Combine the sugar, cornstarch
n zest and juice of lemon and the water. Cook over
emaining egg yolks with the lemon juice. Add sweetened condensed milk
Blend milk, juice, and yolks until thick (5 minutes or so).
Pour into pie shell.
In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
Cover pie with meringue.
Bake at 350 until meringue is browned slightly.
(5-10 minutes).
Chill and serve.