Bake cake as directions state in two 9-inch cake pans.
Let cool and split each layer.
Mix Eagle Brand with lemonade (not diluted).
Fold in Cool Whip.
Spread layer of icing between each layer and then ice the sides.
Pretty and good.
(Tastes like lemon icebox pie.)
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.
iecrusts in 425\u00b0 oven for 5- 8 minutes or until
en to 375 degrees.
PIE CRUST:.
Mix flour, vegetable
In a large bowl, mix together 3 egg yolks and 1/2 cup lemon juice.
Stir in 1 can milk.
Fill pie plate with layer of crushed vanilla wafers.
Line side of entire plate with vanilla wafers standing.
ver and refrigerate the pasty for about 30 minutes or
-inch deep-dish pie plate and bake for 6-8 minutes
Blend milk, juice and egg yolks.
Pour into Graham Cracker Pie Crust.
Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder.
The baking powder will give you an extra high meringue.
Mix 3 egg yolks, condensed milk and lemon juice.
Pour into pie crust.
Beat egg whites and add cream of tartar.
When whites become stiff, add sugar.
Put on top of pie and bake at 350\u00b0 for 12 to 15 minutes.
Refrigerate for at least 2 hours.
Mix egg yolks, lemon juice and condensed milk until creamy. Heat oven to 350\u00b0.
Use graham cracker crust.
Pour mixture into pie shell.
Beat egg whites on high speed until fluffy.
Slowly add 2 tablespoons sugar for each egg white.
Add vanilla and cream of tartar.
Beat until stiff.
Cover pie mixture with meringue and bake until slightly brown (about 10 minutes).
Sprinkle crushed pecans on top, if desired.
A little grated lemon rind adds a nice touch.
Blend milk, lemon juice, lemon extract, and 2 eggs yolks.
Pour into crust.
Beat 3 egg whites and cream of tartar until stiff. Add sugar, then beat until stiff.
Spread on pie.
Seal edges, by dipping fingers into a little water and running over exposed pie crust to crystalize it.
Bake at 325 for 15 minutes or until lightly browned.
Cool 1 hour, then refrigerate.
Pour milk into ice cube tray and chill until crystals start to form.
Separate eggs.
Mix yolks with sugar, juice and peel.
Beat egg whites stiff, then lightly mix in yolk mixture.
Turn chilled milk into bowl.
Beat stiff; carefully fold into egg mixture.
Pour into ice cube tray lined with Spiced Crumbs.
Decorate top with lemon peel twist and freeze.
Preheat oven to 350\u00b0.
Beat egg yolks; slowly stir in condensed milk.
Mixing well, stir in lemon juice.
Pour into graham cracker crust.
Bake for 12 to 15 minutes.
Remove and cool.
Spread Cool Whip on cooled pie.
Refrigerate for 3 hours before serving.
Separate eggs; beat yolks.
Add grated rind and lemon juice; stir well.
Add milk and mix thoroughly.
Put in pie crust.
Beat egg whites stiff.
Fold in 2 tablespoons confectioners sugar. Spread on top of pie.
Place in preheated oven (350\u00b0 to 375\u00b0) for about 5 minutes or until golden brown.
Remove and cool.
Put in refrigerator for about 24 hours before serving.
Fold together egg yolks, milk, lemon rind and juice.
Pour in a graham cracker crust.
Beat egg whites with cream of tartar, gradually add sugar.
Top pie with meringue and brown in a 450\u00b0 oven.
Refrigerate for 1 hour.
Crush some vanilla wafers and place crushed wafers in a pie plate.
Stand up vanilla wafers around plate.
Mix together separated eggs (save whites for frosting), milk and lemon juice. Mix. Place in pie crust.
Mix egg whites and 1/3 cup sugar for meringue.
Place in oven and let brown.
In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.
Stir egg yolks into milk.
Add juice and rind.
Pour into baked pie crust.
Cover with meringue and broil in 300\u00b0 oven. Cool.
Refrigerate for several hours before serving.
Line pie plate with graham crackers for crust.
Beat egg yolks into milk and lemon juice.
Pour into crust and chill.
Top with meringue before serving.
Combine first 3 ingredients well with mixer.
Spoon into pie shell and refrigerate for 2 to 3 hours.