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.
Preheat oven to 350\u00b0.
In a medium size bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind.
Turn into pie crust.
In a small mixer bowl, beat egg whites (at room temperature) with cream of tartar and salt until foamy; gradually add sugar, beating until stiff, but not dry.
Spread meringue on top of filling, sealing carefully to edge of crust.
Place filled pie on a cookie sheet in oven and bake 12 to 15 minutes or until meringue is golden brown.
Cool; chill.
Makes 1 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.
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.
Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind.
Pour into shell.
In small bowl, beat egg whites with cream of tartar until foamy. Gradually, add sugar, beating until stiff, but not dry.
Spread meringue on top of pie, sealing carefully to edge of shell.
Bake until meringue is golden brown.
Cool and chill before serving.
In medium bowl, beat egg yolks; stir in milk, lemon juice and rind.
Pour into pie crust.
In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar while beating until whites are stiff but not dry.
Spread meringue on top of pie, sealing edges.
Bake for 15 minutes in a preheated oven at 350\u00b0.
Chill before serving.
THE PIE FILLING:
Preheat oven to
dd butter and slowly add lemon juice.
Pour
into
Stir pudding mix with sugar, 1/2 cup water and egg yolks in a medium saucepan.
Stir in 2 cups water and lemon juice.
Follow rest of directions on pudding box.
Garnish top of pie with slivers of lemon peel.
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
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
Pie Crust: Preheat oven to 425\
at and stir in the lemon juice, lemon zest, and butter.
or the meringue, to avoid underbeating the egg whites. This pie is
edium pan. Gradually stir in lemon juice and water and blend
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
Combine pie filling mix, sugar and 1/
astry and 4 yolks for pie filling. In a food processor