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.)
Thaw Cool Whip in refrigerator overnight.
Do not thaw at room temperature as it will adversely affect pie.
Mix thawed Cool Whip and Eagle Brand milk together.
Add lemon juice to preferred tartness.
Mixture will get very thick as lemon juice is stirred in.
Pour into crust and chill for several hours before serving.
ogether the ingredients for the lemon chess pie filling. Pour immediately over
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.
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.
Add lemonade to Cool Whip in small amounts. Taste frequently for tartness. Pour into pie crust and put in freezer until firm.
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.
9-inch deep-dish pie plate and bake for 6
en to 375 degrees.
PIE CRUST:.
Mix flour,
Combine lemon juice and lemon rind.
Gradually stir into milk. Add egg yolk; blend well.
Pour into pie shell.
Chill.
Add cream of tartar to egg whites.
Gradually add sugar.
Beat until stiff peaks form.
Pile lightly on pie filling.
Bake at 325\u00b0 until golden.
In a small bowl, blend crumbs, sugar and butter to make a crust.
Press into bottom of 8 or 9-inch pie pan.
In a medium bowl, combine remaining ingredients.
Blend together and pour into crust.
Combine condensed milk, lemon juice, lemon flavoring and egg yolks.
Pour into pie crust.
Top with Cool Whip.
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.
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.
Mix with electric mixer the milk, lemon juice and egg yolks. Pour into pie shell.
Whip egg white until stiff.
Add 1/4 cup sugar.
Beat until well mixed.
Top pie with egg white mix and brown in oven.
Allow to set overnight in refrigerator before serving.
Line pie plate with vanilla wafers. Mix together Eagle Brand milk, juice from artificial lemon and Cool Whip. Put in pie plate and let set overnight.
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.
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.
Put milk in mixing bowl and slowly pour lemon juice into milk while stirring.
Whip the cream and fold 2/3 of it into the lemon mixture.
Pour into pie shell.
Spread remainder of whipped cream on top.
Sprinkle generously with fresh grated lemon rind.
Place in freezer.
Serve partially frozen.
Dissolve Jell-O in a small amount of hot water.
Whip cold Pet milk until thick.
Add sugar slowly.
Add Jell-O mixture and lemon juice.
Pour mixture in pie crusts.
Chill and eat.