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
Heat oven to 350 Grease pie plate 9 x 1/4 in.
Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
Add banana mixture: stir until blended.
Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
Cover and refriderate about 2 hours until chilled.
Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
Store covered in refriderator.
Place 1/2 pie crust into pie plate.
Put the rhubarb
Preheat the oven to 350 degrees. Beat together the eggs, yolks and sugar in a bowl. Add lemon zest and lemon juice mixing well. Whisk in the sour cream. Pour into the prebaked shell Skim off any surface foam.
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,
Mix all ingredients together in order given.
Pour in unbaked pie shells.
Bake at 350\u00b0 for 45 minutes.
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.
Mix together well the sugar, flour, eggs, margarine, milk, vanilla and coconut.
Pour into pie shell and bake at 350\u00b0 for 45 minutes or until crust is brown and custard is firm.
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.
In saucepan, combine pie filling mix and sugar. Gradually blend in lemon juice and water until smooth. Stir in egg yolks. Bring to a full boil over medium heat. Boil 1 minute, stirring constantly. Add lemon peel and pour into baked pie shell. Top with Meringue, sealing well at edges.
Bake at 350\u00b0 for 12 to 15 minutes. Cool 2 hours before serving.
Makes 6 servings.
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.