rackers, butter and sugar in pie plate.
Pat in place
he condensed milk with the lemon juice. In another bowl, using
For Lemon Curd: Whisk eggs and egg
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
Cover pie and place in freezer.
Pie may be kept in freezer for several days until ready to serve.
Take from freezer 10- 15 minutes before serving.
Scrape mixture into a 9\" pie pan. Using your fingers or
For filling beat 4 egg yolks and eagle brand and lemon juice. Pour into a large graham cracker crust.
Beat egg white for meringue adding sugar and 1 tsp. vanilla. Brown in preheated 375\u00b0 oven.
Cool, then refrigerate.
Mix all ingredients together (reserve some Cool Whip for garnish) and pour into pie shell.
Refrigerate before serving.
Garnish with Cool Whip.
Beat milk and sugar together until mixture becomes thick. Add lemon juice and beat until thick.
Pour into pie shell and chill.
Yield:
6-8 servings.
Mix first 3 ingredients well and spread into pie crust.
Chill or freeze until ready to serve.
Mix lemonade and milk together.
Fold in Cool Whip.
Pour into pie crust and refrigerate.
Serve when chilled.
Mix all ingredients and pour into pie crust.
Refrigerate.
Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
Mix juices, tea, sugar and water and chill 12 hours.
Add ginger ale just before serving over lemon ice.
Sprinkle with lemon rind.
In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
Prepare to have the ice water handy by filling a
In saucepan combine 1 cup sugar and cornstarch.
Gradually stir in 1/8 cup water.
Add blueberries and lemon juice.
Cook over medium heat, stirring constantly until it thickens.
Cool. Blend softened cream cheese and 1 1/2 cups sugar until creamy. Slice bananas in bottom of pie shell.
Spread cream cheese mixture over bananas and top with blueberry filling.
Refrigerate and serve with ice cream or whipped cream.
br>If using an instant ice pop maker, follow the manufacturer
Combine crumbs, sugar and butter. Line pie tin or freezer ice tray. Press crumb mixture firmly into tin forming the crust. Cook at 300\u00b0 for a few minutes.\tMix lemon juice, rind, 1/2 cup sugar and butter. Cook until sugar and butter melt. Add beaten egg and cook until it thickens. Cool. Then spread over ice cream and freeze. The ice cream is the pie crust. Serve with a thin slice of lemon twist.
Allow ice cream or sherbet soften slightly.<
Mix first 3 ingredients for crust and pack into greased pan. Mix cream cheese, sugar and eggs until smooth and put in crust. Bake for 20 minutes at 350 degrees.
Cool slightly.
Spread blueberry filling and lemon juice over pie and top with whipped topping.