emove from heat. Add lemon juice, cubed butter, lemon peel, extract and
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.)
Separate eggs; put whites in a small bowl.
Mix lemon juice, condensed milk and egg yolks.
Pour into pie crusts.
Beat egg whites until thick.
Add sugar and vanilla; beat until stiff. Spread over pies.
Bake at 350\u00b0 until brown.
Chill and serve.
Mix and pour in cooled, cooked pie shells.
Makes 2 pies.
ith a fork. Carefully place pies in hot oil using a
In the top of double boiler, melt the butter.
Stir in the lemon rind, juice and sugar.
Beat the eggs and yolks together until thick.
Blend into lemon mixture.
Cook, stirring constantly, over hot water until mixture is very thick.
Chill before using.
For those who dislike lemon pies rigid with cornstarch.
Makes enough for 9-inch pan.
Can be used as a cake filling or in place of jam.
Blend together whipped topping and milk. Then add in lemon juice. Spoon into pie crusts and chill until set.
Prepare crust; crush enough wafers to cover the bottom of two pie pans.
Place whole wafers around the sides.
In a large bowl, mix well 3 cans condensed milk and 6 egg yolks, then add 3/4 cup of fresh lemon juice.
When mixture starts to thicken, spoon it into the two pie crusts.
Try to divide it equally.
Beat egg whites until they are foamy; add sugar slowly.
Beat until stiff.
Spoon over pie and bake until brown.
Bake at 325\u00b0 until meringue is brown.
Mix together the lemon juice, milk and pineapple.
Let stand in refrigerator for several hours.
Remove; fold in Cool Whip and place in pie shells.
Place in freezer.
Remove 15 to 30 minutes before serving.
ave poaching liquid for future recipes if desired. Let pears cool
or 15 mins. Stir in lemon zest, oregano, fennel fronds, chicken
Combine first 3 ingredients in a medium bowl, stirring well. Add milk, beating with a wire whisk until thickened; gently fold in whipped topping.
Spoon mixture evenly into crusts.
Garnish with lemon rind, if desired.
Cover and chill at least 3 hours or freeze at least 8 hours.
Yields 16 servings.
This recipe makes two pies.
Chill one, and freeze the other one for later.
rub in butter. Stir in lemon peel and sifted powdered sugar
ans and sprinkle with the lemon juice. Beat together the soft
dd cheese, spinach, mint and lemon peel to lamb mixture. Season
side.
To form the pies: Flatten a ball of dough
uice of the 1/2 lemon. When the apples are sliced
up water, egg yolk and lemon juice. Mix to a pliable
lump and tender. Stir in lemon zest and let cool. Blend
hives to make 4 hand pies.
Bake for 20 mins