Preheat oven to 350\u00b0.
In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon lemon juice, rind and food coloring.
Pour into prepared crust; bake 8 minutes.
Cool and chill.
Spread with Cool Whip.
Garnish as desired.
In medium bowl dissolve jello and sugar in boiling water; set aside.
In large bowl, combine pineapple juice, ReaLemon lemon juice and gelatin mixtures.
Chill.
Just before serving, pour juice mixture into punch bowl; add sherbet and club soda.
Makes 3 1/2 quarts.
Preheat oven to 350\u00b0.
Stir together flour, baking powder and salt. Set aside. In a large bowl, beat sugar and shortening until fluffy. Beat in eggs. Stir in dry ingredients, then ReaLemon brand concentrate lemon juice.
Mix well. Chill 2 hours.
Shape into 1 1/4-inch balls. Roll in additional sugar.
Place 2-inches apart on greased baking sheets. Flatten. Bake 8 to 10 minutes or until lightly browned. Makes 8 dozen.
In small bowl combine butter and lemon juice.
In medium bowl combine bread crumbs, parsley, 1/4 cup of butter and lemon juice mixture.
Add paprika to remaining butter and lemon juice mixture. Dip fish into mixture of butter, lemon juice and paprika.
Broil fish until they flake with fork.
Top with crumb mixture.
Return to broiler and heat thoroughly.
Refrigerate leftovers.
Makes four servings.
Preheat oven to 350\u00b0.
In a medium bowl beat egg yolks; stir in sweetened condensed milk, lemon juice, rind and food coloring if desired.
Pour into prepared crust; bake for 8 minutes.
Cool. Chill.
Spread with whipped cream.
Garnish as desired.
Blend together whipped topping and milk. Then add in lemon juice. Spoon into pie crusts and chill until set.
In bowl combine chicken breasts, lemon juice, the melted margarine, 1 tablespoon lemon pepper and 1 tablespoon seasoned salt.
Let sit 10 minutes.
Combine lemon juice, water and pineapple juice.
Pour into ice trays; freeze.
Use these with iced tea, lemonade, carbonated beverages and Cranberry/Orange Punch (recipe in this book).
Makes about 2 to 2 1/2 dozen ice cubes.
Preheat oven to 350\u00b0.
In mixing bowl, beat egg yolks; add milk, lemon juice and coloring.
Pour into pie crust.
Beat egg whites with cream of tartar to soft peaks.
Gradually add sugar; beat until stiff.
Spread on pie; seal to edge.
Bake 12 to 15 minutes.
Cool and chill.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with milk, lemon juice and food coloring, if desired.
Pour into pastry shell; bake 30 minutes.
Top with meringue and brown or Cool Whip. Garnish as desired.
Refrigerate leftovers.
Prep time:
10 minutes.
Preheat oven to 350\u00b0. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch. Add lemon juice. In small bowl, beat egg yolks and add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into baked crust.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with Eagle Brand, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool.
Chill. Spread with whipped cream.
Refrigerate leftovers.
Preheat oven to 350\u00b0.
In
a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring (optional).
Pour into crust. Bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping.
Refrigerate leftovers. Makes 1 pie.
Preheat oven to 350\u00b0. In medium bowl, beat egg yolks. Stir in milk and lemon juice.
Pour into pie crust.
In a small bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown.
Keep leftovers refrigerated. Makes 1 (8 or 9-inch) pie.
ight.
Gradually stir in lemon juice alternately with dry ingredients (do
Preheat oven to 350\u00b0.
Combine crumbs, sugar and margarine. Press firmly on bottom of an 8 or 9-inch square pan.
In small mixer bowl, beat egg yolks, sweetened condensed milk and lemon juice.
Pour into prepared pan.
Bake 8 minutes. Cool. Top with whipped topping or cream.
Freeze 4 hours or until firm.
Let stand 10 minutes before serving.
Freeze any leftovers.
(Dessert can be chilled instead of frozen.)
In small mixing bowl, whip butter. Alternately add lemon juice and sugar until smooth and creamy.
In bowl, beat egg yolks; stir in milk, lemon juice and food coloring, if desired.
Pour in crust.
Chill.
Top with Cool Whip. Garnish as desired.
Refrigerate.
In bowl, beat together eggs, 1/2 cup sugar and lemon juice. In saucepan, combine remaining sugar and cornstarch.
Stir in water.
Cook and stir until thickened; remove from heat. Gradually beat in egg mixture.
Ove low heat, cook and stir until slightly thickened.
Add vanilla; cool.
Fold in whipped cream. Serve with fresh fruit.
Refrigerate leftovers.
Yields 3 cups.
Preheat oven to 350\u00b0.
In mixing bowl, beat egg yolks; add milk and lemon juice.
Pour into crust.
In mixer bowl, beat egg whites with cream of tartar to soft peaks.
Gradually add sugar; beat until stiff.
Spread on pie; seal to edge.
Bake 12 to 15 minutes.
Cool. Chill.