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
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/
eat together egg yolks and lemon juice; stir into mixture.
Pie Crust: Preheat oven to 425\
astry and 4 yolks for pie filling. In a food processor
n zest and juice of lemon and the water. Cook over
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
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.
In large saucepan, combine 1 1/2 cups sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium and boil 1 minute. Remove from heat, stir in lemon peel and food coloring. Pour into baked pie crust. Top with meringue.
Meringue - In a large bowl with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
nd add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to