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Full Online Book HomeLearning KitchenFruit - Lemon - Lemon Sponge Pie
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Fruit - Lemon -  Lemon Sponge Pie Post by :Spanky Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1706

Click below to download : Fruit - Lemon - Lemon Sponge Pie (Format : PDF)

Fruit - Lemon - Lemon Sponge Pie

1/4 cup butter or margarine, softened
1 cup sugar
3 large eggs, separated
3 tablespoons flour
1/3 cup lemon juice
Grated rind of 1 lemon
1-1/4 cups milk
Unbaked 9-inch pie shell

In a large bowl, cream butter and sugar until soft and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, lemon juice and lemon rind. Add milk, gradually, and beat until well blended.

In separate bowl beat reserved egg whites until stiff peaks form. Fold whites into lemon mixture until color is uniform. Pour into unbaked pie shell. Bake in a preheated 450° F. oven for 5 minutes. Lower heat to 325° F. and bake another 30 minutes, or until puffed and lightly browned. Remove from oven; cool on wire rack.

Chill before serving. Serves 6-8

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Fruit - Lemon -  Lemon Squares Fruit - Lemon - Lemon Squares

Fruit - Lemon -  Lemon Squares
Bottom: 2 cups flour 1/2 cup icing sugar 1/2 cup margarine Top: 4 eggs 2 cups sugar 1/3 cup bottled lemon juice 1/4 cup flour 1/2 tsp. baking powder Mix together the “bottom” ingredients and press into an 8 x 8 pan. Bake at 325 degrees for 25 minutes.Beat eggs slightly add other ingredients, mix and spread on baked bottom. Bake another 25 minutes Sprinkle with icing sugar while still warm

Fruit - Lemon -  Lemon Sour Cream Pie Fruit - Lemon - Lemon Sour Cream Pie

Fruit - Lemon -  Lemon Sour Cream Pie
1 C Sugar 3 1/2 T Cornstarch 1 T Lemon Peel 1/2 C Fresh lemon juice (about 3 lemons) 3 Egg Yolks, slightly beaten 1 C Milk 1/4 C Butter 1 C Sour Cream 1 Baked 9" pie shell 1 Pint Whipping Cream, whipped and sweetened Combine Sugar, cornstarch, lemon peel, lemon juice, yolks and milk in heavy saucepan. Cook medium heat until thickened (just to a boil). Stir in butter. Cool to room temperature. Stir in sour cream. Pour into pie shell. Refrigerate 3 hours.