Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
he filling: Whisk together the lemon juice, zest or oil, and
he condensed milk, eggs, lemon peel and lemon juice until thickened.
oss the fries with the lemon zest, juice, salt, and pepper
For this recipe you will need an instant
Preheat oven to 375\u00b0F. Line a baking tray with parchment paper. Place tart shells, with foil liners still attached, on prepared tray. Whisk 2 tbsp lemon juice, sugar and eggs together until sugar dissolves. Strain then distribute between tart shells. Sprinkle tops with lemon zest and bake for 20 mins, or until filling is just set. Let cool for 5 mins then remove from foil liners. Serve warm, topped with whipped cream.
Line 4 muffin tins or shallow custard cups with paper muffin cups.
Mix cookie crumbs with butter and cinnamon in a bowl until blended.
Pack 1/4 of mixture in each prepared cup using the bottom of a glass.
Spoon curd into each and freeze until firm, at least 15 minutes.
Lift up paper liners and place tarts onto plates to serve.
Mix all ingredients.
Cook in unbaked pastry shells at 325\u00b0 until firm.
Yield: 5 small tarts.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
Mix sugar and cornstarch in 2-quart saucepan.
Gradually add milk, egg yolks, lemon rind and lemon juice, stirring until smoothly blended. Add margarine and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Pour into bowl and cover with waxed paper or plastic film.
Chill.
Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving time.
If desired, garnish with lemon slices.
Yields 6 to 8 servings.
n milk, egg yolks and lemon juice until smooth.
Bring
lace a dollop of Preserved Lemon Dressing on a plate and
Combine egg yolks, sugar and lemon juice in a heavy saucepan, stirring until blended. Cook over low heat, stirring constantly, 5 minutes or until mixture thickens.
Remove from heat and stir in butter and lemon rind.
Let cool and spoon evenly onto prepared puff pastries or tart shells. Cover and chill thoroughly.
Garnish with whipped cream, blueberries, blackberries or strawberries. Fills 24 small tart shells.
ogether almond meal, 3 tablespoons lemon juice, and dates in a
Combine eggs, 8 egg yolks, 1 cup sugar, lemon rind, and lemon juice in a medium bowl; beat at high speed of an electric mixer until thick and lemon colored. Transfer egg mixture to top of double boiler. Cook over simmering water, stirring constantly with wire whisk, 10 to 15 minutes or until egg mixture is thickened.
n milk, egg yolks and lemon juice until smooth. Bring to
acks.
Grate peel from lemon (about 4 to 5 teaspoons
Mix all the ingredients (except pie shells and coconut), adding lemon juice last.
Bake pie shells; cool.
Put in cooled pie shells and sprinkle with coconut.
ith about a tablespoon of lemon curd. Garnish with a small