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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Cloud Pie
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Pies - Lemon -  Lemon Cloud Pie Post by :warrior411 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1279

Click below to download : Pies - Lemon - Lemon Cloud Pie (Format : PDF)

Pies - Lemon - Lemon Cloud Pie

Crust:
1 cup sifted all purpose flour
1/2 teaspoon salt
1/3 cup shortening
1 slightly beaten egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice.


Preheat oven to 400° F.

Sift together flour and salt into mixing bowl. Cut in the shortening until particles are the size of small peas.
Combine, the egg, lemon rind and lemon juice. Sprinkle this over flour mixture while tossing and stirring lightly with fork. Add liquid to driest particles pushing lumps to side until dough is just moist enough to hold together. (If necessary add 1 to 2 tablespoons water.)

Form into a ball. Flatten to 1/2 inch thickness; smooth edges. Roll out on floured surface to a circle 1-1/2 inches larger than inverted 8 or 9 inch pie pan. Fit loosely into pan. Trim pastry from edge of shell and place extra pieces in small baking pan. Fold edge to form a rim; flute. Prick generously with fork.

Bake shell and pastry pieces at 400 degrees for 12 to 15 minutes. Cool.


Filling:
3/4 cup sugar
1/4 cup cornstarch
1 cup water
1 teaspoon grated lemon rind
1/3 cup lemon juice
2 slightly beaten egg yolks and yellow food coloring if desired.
1/2 cup cream cheese (4 ounces)
2 egg whites
1/4 cup sugar


Combine sugar, cornstarch, water, lemon rind, lemon juice, egg yolks and food coloring in saucepan. Cook over medium heat stirring constantly until thick.

Add the cream cheese and blend well. Cool.

Beat the 2 egg whites until soft mounds form. Gradually add the sugar and beat until stiff peaks form. Fold into lemon mixture. Pour into baked pie shell. Chill at least for 2 hours.

Sprinkle crumbled pastry pieces around edge of pie.

Makes 8 or 9 inch pie.
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Filling: 3 large eggs 1/2 cup sugar 1/2 cup fresh lemon juice 2 large egg yolks 1 tablespoons grated lemon peel 1/2 cup unsalted butter, cut into pieces 1/4 cup half and half 2 teaspoons vanilla extract Crust: 1 cups all purpose flour 2 tablespoons powdered sugar 1/4 teaspoon salt 1/4 cup chilled unsalted butter, cut into pieces 2 tablespoons chilled vegetable shortening, cut into pieces 3 tablespoons (about)ice water For Filling: Combine first 5 ingredients in heavy large saucepan and whisk to blend. Add butter. Whisk over medium heat until filling thickens and leaves path on back of spoon when
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1 package Unflavored gelatin 1 cup Sugar 1/2 tsp. Salt 4 Egg yolks 1/3 cup Lemon juice 1 tsp. Grated lemon peel 4 Egg whites 1/2 cup Whipping cream; whipped 1 Baked 9 inch pastry shell, cooled In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water. Stir into gelatin mixture. Stir over medium heat till mixture comes to a boil and gelatin dissolves. Remove from heat and stir in peel. Chill. Stir occasionally until partially set. Beat egg whites till soft peaks form. Fold in gelatin mixture. Fold in whipped
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