"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Fluff Pie Recipe

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This recipe for Lemon Fluff Pie, by , is from The ARLINGTON RAOD CHURCH OF CHRIST Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lessie Judkins
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 regular pie crustshell, baked
3 eggs, seperated, at room temperature
1/2 c sugar
2 c whipped topping, thawed
1/3 c lemon juice

Directions:
Directions:
Beat egg whited until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Blend in egg yolks, lemon juice, and food coloring. Gently fold in whipped topping. Spoon into baked pie crust. Freeze 2 to 3 hours or until firm. Allow to defrost 15 minutes before slicing. Refreeze unused portion.

 

 

 

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