Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350\u00b0 for 15 minutes.
Remove to a wire rack to cool.
Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Spread evenly over chilled pies.
Top with fresh lemon slices and a mint sprig before serving, if desired.
Cook time does not include 4 hour chill time.
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling.
Cook as directed except use 3 eggs instead of 2 and omit sugar.
Cook over medium heat until done.
Stir well.
Set mixture aside to cool 5 minutes.
Stir and add 11 packages of Equal sweetener (or sweeten pie as desired).
Fix meringue, using your recipe.
Place on pie.
Brown in oven at 350\u00b0 for about 5 minutes.
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.)
Make lemon pie filling, divide in half and while hot fold in chopped white chocolate and softened cream cheese.
Pour into pie shell and pour the other half of lemon filling on top.
Chill, ice with Cool Whip.
Garnish with chopped pecans.
Bake pie shell.
Heat oven to 325\u00b0.
Mix sugar and cornstarch in saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Stir into hot mixture in saucepan.
Boil and stir 1 minute; remove from heat.
Stir in butter, lemon peel and lemon juice.
Pour into pie shell.
Cook the sugar, cornstarch and the water until thickened. Beat the egg yolks, adding 1/4 cup sugar, then pour some of the hot mixture into egg mixture and back into cooking pan to thicken more.
Add the lemon juice.
When thick enough for pie crust, add 1 tablespoon butter and 1/2 teaspoon of vanilla.
Cook sugar, water and cornstarch until thick.
Beat egg yolks slightly.
Add a bit of the cooked mixture to egg yolks and continue on so the egg yolks don't cook and get stringy.
Add fresh lemon juice and grated lemon rind.
Cook 1 minute.
Pour into a cooled, baked pastry shell.
175 degrees C).
Mix lemon pie filling, whole wheat pastry flour
Mix 1 package of Royal lemon pie filling with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and slightly beaten egg yolks. Cook over medium heat, stirring until mixture comes to a boil. Pour into a cooled baked pie shell.
Make lemon pie mix first; let cool, using 2 packages pie filling, as directed.
Use sugar as for 1 box; use 3 1/2 cups boiling water.
In mixing bowl, beat cream cheese until creamy.
Add condensed milk and lemon juice and beat until mixture is very creamy.
Fold in lemon pie filling, stir until creamy, and pour into pie crust.
Refrigerate several hours before slicing and serving.
Soften cream cheese
and then gradually add lemon pie filling mixed according to directions on box.
Pour into pie crust. Sprinkle with chopped pecans.
Chill 2 hours.
Mix lemon juice and condensed milk until thick; add lemon pie filling, then 1/2 of Cool Whip.
Put in pie crust and put rest of Cool Whip on top of pies.
Mix sugar, cornstarch and lemon pie filling.
Mix water and egg yolks.
Add to pie filling.
Put in double boiler and boil-cook slow, stirring often, until bubbly.
Pour into baked pie shells. Beat egg whites for meringue.
Bake at 400\u00b0 until meringue is light brown.
Makes 2 pies.
Mix Jell-O in 2 cups hot water. Dissolve gelatin in 1/2 cup cold water. Mix together.
Add pineapple and juice.
Chill until thick.
Beat with mixer.
Beat in Cool Whip and lemon pie filling. Top with nuts or grated cheese.
In a small shallow bowl, whisk together the oil, garlic, salt, pepper, and sugar with a fork.
Add the Dijon mustard and whisk vigorously.
Add the tablespoon of white balsamic vinegar and the 2 tablespoons fresh lemon juice, and whisk again.
Use immediately. Drizzle over fresh salad greens or wafer thin cucumber slices. Also great drizzled over grilled halibut or sea bass.
Mix ingredients in order listed except last 2.
Bake in greased loaf pan at 350\u00b0 for 50 to 60 minutes; check with toothpick.
Mix 1/4 cup sugar and juice from fresh lemon.
Heat slowly until mixture is clear.
Pour mixture over baked bread while still hot.
Let stand 15 minutes.
Remove bread from pan onto rack to cool.
In a bowl, mix the sugar, flour, cornstarch, and salt together.
In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. If you like, you can cover with meringue (use \"Weepless Meringue #20159\" recipe).
conds.
Add the lemon juice and water.
6 tablespoons cubed butter, and fresh lemon juice in top of double