1 1/3 c Eagle Brand Sweetened -Condensed Milk 1/4 c Lemon juice Grated rind of one lemon or 1/4 ts Lemon extract 2 Eggs 2 tb Granulated sugar Baked pie shell (8 in.) Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind or lemon extract and egg yolks. Pour into baked pie shell. Cover with meringue made by beating egg whites until stiff and adding sugar. Bake until brown in a moderate oven (350F). Chill before serving. Posted by Stephen Ceideberg; October 2 1992. -----
How To make Magic Lemon Pie's Videos
Impossible Lemon Pie
Impossible Lemon Pie, is not impossible, it’s just the opposite, it’s easy... the fact it comes together so well, is “impossible “ to believe.
Ingredients: 2 cups milk 3/4 cup sugar 1/2 cup bisquick 4 eggs 1/4 cup butter, melted and cooled 1 1/2 tsp vanilla 1/4 cup lemon juice, bottled is fine
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No bake coconut cream pie
One pot American chop Suey
Moms maraschino cherry cake
Citrus roasted salmon
Oatmeal cookie pie
Bowl of oatmeal #shorts
Scrambled egg hash brown cups
Moms vinegar deviled eggs
Taco noodle bake
Ham and pineapple bread pudding
In your face #shorts
Homemade taco seasoning #shorts
Hawaiian macaroni salad
Birthday cake for dogs
Magic lemon cobbler
Spicy Cajun Totchos
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Keto Lemon Sour Cream Pie
Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.
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1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe from the 1855 Mrs. Bliss' Practical Cook Book. This is an amazingly good Lemon Pie recipe; it has a different texture than a lemon meringue pie recipe - but the lemon flavour is outstanding. This historic lemon pie recipe, relies heavily on eggs and is almost a soufflé, but not really. It's definitely not a lemon curd, or a lemon custard.
Lemon Pie. Beat to a cream eight table-spoonfuls of fine white sugar and six of melted butter; add six whites and eight yolks of eggs well beaten, the grated rind of two lemons and the juice of one; stir the mixture, and pour into a deep dish lined with paste No. 8; put a strip of the paste around the edge of the dish, and bake thirty minutes.
No. 8. Tart or Pudding Paste. Rub one pound of butter into one pound of sifted flour, with two tea-spoonfuls of salt; wet with cold water to a stiff paste, roll out to an eighth of an inch in thickness, brush beaten egg over it, sprinkle fine sugar upon it, and use it.
Notes: - This pie filling suits a 9 shallow pie dish. - The oven was set to 200ºC (400ºF), and the pie was baked sitting on a pizza stone to transfer heat quickly to the base of the crust. Mimicking the floor of a wood hearth. - Our All Butter Pie Crust would be a great sub for No. 8 Pudding Paste:
Other Lemon Pies Island Lemon Pie: 1930 Magic Lemon Cream Pie Recipe: Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off: 1855 Lemon Pie Recipe:
0:00 1855 Lemon Pie Recipe 0:25 Mrs. Bliss' Practical CookBook 0:47 Why your pie failed 2:54 Which Pie plate or Pie pan is best 4:22 How to roll a pie crust 6:25 How to bake a lemon pie 7:20 Taste testing a home made lemon pie recipe
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Recipe Moms Magic Lemon Meringue Pie
Recipe - Moms Magic Lemon Meringue Pie
INGREDIENTS:
●1 9 inch pie shell, baked
●1 (14 ounce) can sweetened condensed milk
●1/2 cup lemon juice
●2 egg yolks (whites reserved to make meringue)