Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
our pie recipe.
This makes a super crust for my Old Fashioned Apple Pie
egrees C).
To Make Lemon Filling: In a double boiler
Mix sugar, salt, cornstarch, 2 tablespoons of milk and egg yolks until it makes a paste.
Add scalded milk; stir into paste. Cook until thick.
Take off heat; add lemon juice, peel and oleo. Beat with mixer until very creamy and pour into baked shell.
Top with meringue and brown.
Makes a 9-inch pie.
Cream the butter and the sugar, beat the egg yolks, and add them to the butter-sugar mixture. Cream them in until you have a smooth mixture.
Add the grated lemon rind or lemon extract and the lemon juice and beat in until well mixed.
Beat the egg whites with a 'tbs sugar until the whites hold their shape, then fold them into the butter-sugar- yolks mixture.
Preheat your over to 350\u00b0F
Pour the mixture into the unbaked pie shell, place in the preheated oven, and bake for 40 minutes, or until done.
Mix sugar, flour and salt in double boiler.
Add boiling water slowly.
Cook over water 30 minutes.
(Cook this long or it will be runny.)
Mix grated lemon rind and juice with egg yolks.
Beat until smooth.
Add to mixture in double boiler.
Cook 2 minutes. Remove and add butter.
Top with meringue and bake until meringue is brown.
Cook cushaw in water until tender.
Drain.
Add the butter, sugar and cream, beating with mixer after each addition.
Add eggs and salt.
Pour into crusts.
Grate nutmeg on top.
(You have to use whole nutmeg, freshly grated, to get the right flavor.
A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350\u00b0 until filling sets.
On lightly floured surface, roll out 1/2 of pastry into an 11-inch circle.
Use to line a 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
Combine sugar and cornstarch thoroughly in heavy boiler.
Add water, grated rind and lemon juice to mixture.
Cook over low heat until the mixture begins to thicken.
Beat egg yolks slightly.
Add hot mixture, a little at a time, to the beaten egg yolks.
Return mixture to boiler and continue to cook over low heat until mixture thickens to consistency desired.
Pour cool mixture into a 9-inch pastry shell.
Top with meringue.
Brown meringue in oven preheated at 350\u00b0.
Mix sugar, cornstarch and salt in double boiler.
Add egg yolks and lemon juice.
Keep mixing and gradually add water and then the butter.
Cook until filling thickens, stirring often. Cool; pour into baked pie shell.
Beat eggs well; add sugar.
Slowly add lemon juice and butter. Pour into baked, cooled pastry shell and bake at 350\u00b0 for 25 to 30 minutes.
Combine 1 1/4 cups sugar, salt and cornstarch in a medium saucepan.
Add water and cook until thickened, stirring almost constantly, about 10 minutes.
Stir some hot mixture into beaten egg yolks; return to saucepan and cook slowly 1 or 2 minutes. Remove from heat.
Add butter, lemon juice and peel.
Strain into pastry shell.
Bake in preheated 400\u00b0 oven 10 minutes.
Beat eggs; add remaining ingredients.
Pour into unbaked pie crust.
Bake 45 minutes in 325\u00b0 oven.
Preheat the oven to 350\u00b0.
Combine the honey, eggs, oatmeal, coconut, brown sugar, butter or margarine, raisins and walnuts; mix well.
Pour into the pie shell and bake for 40 to 45 minutes or until the filling browns and a knife blade inserted near the center comes out clean.
Cool before serving (with optional whipped cream).
Mix sugar and flour together.
Separate eggs; put yolk in dry mixture.
Work in until smooth.
Add milk, butter and extract; cook over medium heat, stirring constantly, until it thickens. Remove from heat; add grated lemons.
Pour in baked pie shell and top with meringue.
Beat egg whites and gradually add sugar, 2 tablespoons for every egg white.
Pile on pie.
Bake in 350\u00b0 oven until lightly tinged with brown.
Mix flour and sugar thoroughly in top of double boiler.
Add boiling water; stir well.
(Have boiling water in the bottom of double boiler and let mixture begin cooking.) Add rind and juice of lemon, whipping with spoon. Add butter and beaten egg yolks. Cook until thick.
Pour into cooled baked shell. Top with meringue and brown at 300\u00b0.
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.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened