Prepare 9-inch baked pie shell as directed on package.<
ackage directions for a refrigerated pie.
In saucepan, stir together
Bake pie shell.
In saucepan, blend egg yolks, 1 cup sugar, gelatin, water, lemon peel, juice and salt.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water; chill in refrigerator, stirring occasionally, until mixture mounds when dropped from spoon.
Beat egg whites and cream of tartar until frothy.
Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Fold in lemon mixture; pile into pie shell. Chill several hours until set.
Crush berries.
Add sugar and let sit for 30 minutes.
Put berries, lemon juice and egg whites in large bowl and beat with electric mixer on medium speed until stiff peaks form.
(This may take 15 minutes.)
Fold in the whipped cream gently.
Pile high in pie crust and freeze before serving.
In medium saucepan, combine cornstarch, flour, sugar and salt. Mix well.
Gradually add 2 cups water and stir until smooth. Bring to boil over medium heat and boil 1 minute.
Remove from heat.
Quickly stir some hot mixture into egg yolks and return this to rest of hot mixture.
Return to heat, cook on low for 5 minutes.
Remove, gently stir in lemon juice, peel and butter. Pour into pie shell.
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.
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.
175 degrees C).
Mix lemon pie filling, whole wheat pastry flour
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.
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
nderbeating the egg whites. This pie is best on the day
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
owl, and toss with the lemon juice.
Stir the potato