ogether the ingredients for the lemon chess pie filling. Pour immediately over
Make the pastry and line a 9-inch pie plate.
Combine the flour, cornstarch, salt and sugar.
Add the rind and lemon juice, milk and beaten egg yolks.
Mix the ingredients very well, then fold in 3 stiffly beaten egg whites.
Beat remaining egg white slightly and spread over the inside of the unbaked pastry crust. Pour filling into pie crust.
Bake at 425\u00b0 for 15 minutes, then at 325\u00b0 for 25 minutes.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
Mix the sugar and flour and add the lemon juice and rind, slightly beaten egg yolks, butter and salt.
Stir in the skim milk and mix well.
Beat egg whites until stiff and fold into the first mixture.
Pour into custard cups and bake or the sponge may also be baked in a pie shell.
Bake at 350\u00b0 for 40 minutes.
Cream butter; gradually add sugar, beating well.
Add egg yolks, flour, milk, lemon rind, juice and salt.
Beat until smooth.
Beat egg whites (at room temperature) until stiff peaks form; fold into lemon mixture.
Pour into pie shell.
Bake at 375\u00b0 for 15 minutes; reduce heat to 300\u00b0 and bake 45 to 50 minutes. Cool.
Yields one 10-inch pie.
Line a 10-inch pie plate with pastry.
Separate eggs and beat the whites until they hold up in peaks.
Add about 1/4 cup of the sugar.
Cream the butter.
Add salt and remaining sugar.
Add unbeaten egg yolks; beat well.
Add the flour, lemon juice and lemon rind.
Add milk, then fold in beaten whites.
Pour into unbaked pastry.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 325\u00b0; continue to bake for 25 minutes.
Place pie on rack to cool. Serves 6.
Mix a bit of friendship with a bit of spite; add to it a bit of love.
Stir with all your might.
Then you add some luxury and a bit of toil; pour it in the pot of hate until it starts to boil. You'll improve the flavor and perhaps the taste if you add some prudence, carelessness and waste.
But should it be ill-flavored and seem spoiled a bit, strain the scum of worry off through the sieve of wit.
'Fore you start to dish it out, stir it up with strife.
And we highly recommend this recipe for life.
(Author: B.
R. King)
Combine sugar and flour.
Stir in lemon rind and juice.
Beat in egg yolk, then melted butter.
Stir in milk.
Beat egg white with salt until fairly stiff peaks form, then fold into lemon mixture until no streaks of white show.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven 35 to 40 minutes.
Cool about 15 minutes before cutting.
en to 375 degrees.
PIE CRUST:.
Mix flour,
Grate the rind fine in a bowl.
Add sugar, flour, egg yolks and butter and mix.
If hard to mix, add a little lemon juice to soften.
Add the rest of the lemon juice, then the milk and egg whites.
Pour into unbaked pie crust and bake at 450\u00b0 for 10 minutes, then 400\u00b0 for 25 minutes more.
Makes 1 pie.
salt, milk, grated zest, and lemon juice into the creamed mixture
astry and line 9-inch pie plate. Line with double thickness
Make pie shell with a high rim.
Cream butter; gradually add sugar and blend well.
Separate egg yolks from whites.
Add egg yolks one at a time, beating after each addition.
Add lemon rind and juice, flour and salt; mix well.
Stir in milk.
Beat egg whites until stiff but not dry.
Fold into lemon mixture.
Pour into pie shell.
Bake in hot oven at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 35 minutes.
Serve cold. Makes 1 pie.
Cream butter and sugar until fluffy.
Beat in flour, egg yolks, lemon peel and juice, and milk.
Beat egg whites until stiff, fold into first mixture.
Pour into pie shell and bake in preheated oven.
Bake at 375\u00b0 for 15 minutes.
Reduce heat to 300\u00b0 and bake 45 minutes until golden or until toothpick inserted in center comes out clean.
Cream the eggs together with the soft butter and 1 cup sugar. Add the flour, lemon rind, lemon juice and milk.
Beat the egg whites together until stiff; fold in last.
Pour into unbaked pie crust.
Bake for 10 minutes at 400\u00b0, then for 25 minutes at 350\u00b0.
Preheat oven to 425\u00b0.
Cream butter; stir in flour, sugar and egg yolks.
Add lemon rind, lemon juice and milk.
Beat egg whites until stiff.
Add to egg yolk mixture.
Pour into unbaked pie shell.
Bake for 12 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and bake 30 minutes more.
Remove from oven and serve.
Cream together butter and sugar until fluffy.
Beat in egg yolks, flour, salt, milk, lemon peel and juice.
In another bowl, with clean beaters, beat egg whites until stiff, but not dry. Fold into first mixture.
Pour into pie shell.
Bake at 375\u00b0 for 15 minutes.
Reduce heat to 300\u00b0 and bake 45 minutes longer or until top is golden and knife inserted in the top comes out clean. (This pie has a mild lemon flavor.)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
Bake in preheated oven for 25 to 30 minutes, until golden brown on top.
Cream butter. Add sugar and egg yolks. Beat well. Add milk. Add flour, salt, lemon juice, grated rind and milk. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake at 325\u00b0 for 40 to 45 minutes or at 450\u00b0 for 10 minutes and at 325\u00b0 for 30 to 35 minutes more.
Cream butter, sugar, salt and flour.
Add egg yolks and lemon juice; beat until fluffy.
Stir in milk.
Fold in stiffly beaten egg whites with a wire whisk, gently, until well blended.