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.)
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.
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.
Note:
I don't bother making the lemon filling.
I take a package of Jell-O lemon pie filling.
Fix according to box.
Let cool.
Fold in whipped topping and use that.
I like it better and it saves time.
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.
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 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.
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.
br>Bake 325 degrees for 10 minutes.
This
For the marmalade, place the orange and lemon pips in a small bowl
olk and vanilla and lemon extracts. Mix for 1 minute, scraping down
Crush crackers; add butter.
Press into a 13 x 9-inch pan. Beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually add the sugar.
Beat until you taste no grains of sugar. Spread on cracker crumbs.
Bake at 400\u00b0 for 15 minutes or until it turns light brown.
Cool.
Spread with lemon filling.
Top with whipped cream.
I sometimes use 1 1/2 recipes for the schaum torte for a higher torte.
This torte refrigerates well for a few days and so good.
Note:
For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
ngel Food cake mix and Lemon Pie filling. Have mixer on medium
For Scones:
Preheat oven to
he lemon juice and zest, and combine well. let cool for 5
ake in the preheated oven for 35 to 40 minutes, or