Lemon Meringue Pie Recipe
1 Pastry shell; baked/cooled
2 Eggs; separated
14 oz Condensed milk (the thickened sweet kind ie. Eagle Brand)
1/2 c Lemon juice
1 ts Lemon rind; grated
1/4 ts Cream of tartar
1/4 c Sugar
Preheat oven to 350F. In medium bowl, beat egg yolks; stir in condensed milk,
lemon juice and rind. Turn into shell. In small bowl, beat egg whites with
cream of tartar until foamy; gradually add sugar, beating until stiff but not
dry. Spread meringue on top of pie, sealing carefully to edge of shell.
Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving -
Refrigerate leftovers. Makes 1 - 8 or 9 inch pie
Rich Lemon Muffins Recipe
2 c Unsifted all purpose flour
1/2 c Sugar
1 tb Baking powder
1 ts Salt
1/2 c (1 stick) butter
1/2 c Fresh lemon juice
2 lg Eggs
2 tb Finely grated lemon rind
Heat oven to 400F. Prepare muffin pan, 12 medium cups - line with paper muffin
cups or spray with non stick baking spray.
Combine flour, 1/2 cup sugar, baking powder, and salt; blend well Melt butter.
Remove from heat and stir in lemon juice, eggs, and lemon rind. Stir egg
mixture into dry ingredients and blend until well moistened. Spoon into muffin
cups; sprinkle top of batter with 2 tbsp. of sugar.
Bake until lightly browned 15 - 20 minutes.
Lemon Pound Cake Recipe
1 pk Duncan Hines Moist Deluxe Yellow Cake Mix
1 pk 4 oz instant lemon pie Filling Mix
1 c Water
1/3 c Oil
Preheat oven to 350F. Grease and flour 2 loaf pans. Combine cake mix, pudding
mix, eggs, water and oil in a large bowl. Beat at medium speed with electric
mixer for 2 minutes. Pour evenly into pans.
8 1/2 x 4 1/2 size loaf pan bake 55 to 60 minutes. 9 x 5 size loaf pan bake 50
to 55 minutes. 10 inch tube or bundt pan bake 50 to 60 minutes.
Bake until toothpick inserted in center comes out clean. Cool 15 minutes for
loaf pan, 25 minutes for tube or bundt pan. Cool completely before glazing.
Glaze if desired.
Lemon Loaf / Lemon Bread
1 c Sugar
1 Lemon; rind of, grated
1/3 c Cooking oil
1/2 c Milk
1 1/2 c Flour; sifted once
1 ts Baking powder
1/4 ts Salt
1/2 c walnuts or pecans chopped fine
1/4 c Powdered sugar
3 ts Lemon juice
Mix all ingredients (except those for glaze) together in the order given. Put
the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350F. After
removing from the oven, glaze the top with mixture of confectioner's sugar and
lemon juice while the bread is still hot. Recipe serves 8 to 12 slices.