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.
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.
Melt butter and brush onto crust; bake at 350\u00b0 for 3 to 4 minutes.
Blend milk, yolks and lemon juice.
Beat well.
Pour into pie shell.
Mix margarine or butter and vanilla wafers.
Press into pie plate for crust.
Crush vanilla wafers to a powder.
Grease pan slightly and spread wafers for pastry.
Mix milk, egg yolks, grated lemon rind and the juice of lemon.
Place on the pastry sheet.
Beat egg white until stiff; place on pie and brown.
Pie is completely prepared before baking the whites of eggs.
In a bowl, mix milk and eggs thoroughly.
Add lemon juice and beat until it starts to thicken.
Pour into pie crust.
In a small bowl, beat reserved egg white and sugar until stiff.
You should be able to form peaks.
Spread over pie.
Brown egg white/sugar mixture in oven.
Refrigerate after it has cooled.
Combine graham cracker crumbs, margarine and sugar; press firmly into pie pan.
Whip cream; add lemon juice and Eagle Brand. Whip until all ingredients are well blended.
Pour into crust and chill several hours.
>Filling:.
Prepare boxed Lemon Pie filling with the two
br>Add the can of lemon pie filling; mix until blended well
Mix all ingredients and put in a graham cracker pie crust. Let set in refrigerator for about 1 hour to set.
Preheat oven to 375\u00b0.
Mix graham cracker crumbs and enough butter or margarine to hold crumbs together.
Press crumb mixture into pie plate, forming a pie crust,
Bake 10 minutes or until browned.