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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Two Tone Lemon Pie Recipe

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This recipe for Two Tone Lemon Pie is from Grandmas Greatest Hits (Owens), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1 1/2 cups of sugar
1/2 cup cornstarch
1/2 tsp sat
1 1/2 cups of water
2 beaten egg yolks
3 tbsp. of butter
1/2 cup lemon juice
1 tbsp. of lemon rind
1 tsp of vanilla
gelatine
1 cup of light cream
2 stiffly beaten egg whites
whipped cream
Directions:
Directions:
Stir sugar, cornstarch, salt and water until blended. Bring to boil. Cook until thick, stirring often. Stir in 2 beaten egg yolks and butter. Cook 2 mins. Beat in lemon juice, grated lemon rind and vanilla. Remove from heat. measure out half of filling and cool. To remaining hot filling stir until dissolved 1 tbsp. gelatine soaked in 2 tbsps. cold water. Add light cream. When mixture begins to jell fold in 2 stiffly beaten egg whites. Turn into cooled baked pie shell. When set, spread cooled lemon filling over top. Refrigerate until ready to serve. Garnish with whipped cream.

 

 

 

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