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.
eat together egg yolks and lemon juice; stir into mixture.
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.
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.
rom heat.
Add butter, lemon peel and juice.
Cool
THE PIE FILLING:
Preheat oven to
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.
egg yolks, water and lemon juice, stir into sugar 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.
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\
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.
ombine the egg yolks with lemon juice, and the yellow food