Posted by sherry on July 11, 2001 at 21:40:46:
Lemon Cake Pie
(Parade magazine, June 30, 1963)
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup butter OR margarine, melted
1/8 teaspoon salt
2 eggs, separated
2 lemons, juice and grated peel (about 1/4 cup juice) (remove seeds)
1 cup milk
1 (9-inch) unbaked pastry shell
Combine sugar, flour, melted butter or margarine, salt and egg yolks. Beat until smooth. Beat in lemon juice and peel. Add milk slowly while beating. Beat egg whites until stiff but not dry: fold into sugar and egg mixture.
Bake pie shell at 350 degrees for 5 minutes. Pour filling into partially baked crust. Bake 40 minutes more or until filling is firm. As pie bakes, a layer of delicate cake will form on top of filling.
Fluffy Lemon Pie
(Parade magazine Feb. 10, 1962)
6 eggs, separated
1 1/2 cup granulated sugar, divided use
1/4 cup all-purpose flour
3 tablespoons grated lemon peel
6 tablespoons lemon juice
4 tablespoons water
1 (9- or 10-inch) baked pie shell
In a large bowl, beat egg yolks until thick and fluffy. Combine 3/4 cup of the sugar and the flour thoroughly; gradually add to egg yolks, beating constantly. Gradually stir in lemon peel, lemon juice and water. On stove, pour mixture into the top of a double boiler and stir over hot, not boiling water, until thick, 5 to 7 minutes. Remove from heat.
In a separate bowl, beat egg whites until soft peaks form; add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Gently but thoroughly, fold half the meringue into warm lemon mixture. Pour into baked pie shell. Using remaining meringue, make a decorative frill around rim of pie. Bake at 325 degrees about 15 minutes or until meringue is golden brown. Cool and chill.
Makes 1 pie (6 to 8 servings).
Lemon Fluff Pie
(Parade magazine, Aug. 25, 1968)
Crust:
1 1/3 cups quick-cooking rolled oats, uncooked
1/2 cup firmly packed brown sugar
1/4 cup butter OR margarine, melted
Filling:
1 envelope unflavored gelatin
1/3 cup cold water
4 eggs, separated
2/3 cup granulated sugar, divided use
Grated peel of 1 lemon
1/3 cup lemon juice
1/8 teaspoon salt
To make the crust: In a large bowl, combine all crust ingredients; mix thoroughly. Press firmly on bottom and sides of 9-inch pie pan. Set 8-inch pan inside to hold crumbs in place. Bake at 375 degrees about 8 minutes. Remove inside pan; cool.
To make the filling: Soften gelatin in cold water. In top of a double boiler, beat egg yolks slightly; add 1/3 cup of the sugar, lemon peel and lemon juice. Cook over hot water, stirring constantly, until thickened. Stir in softened gelatin.
In a separate bowl, beat egg whites and salt until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff and glossy; fold in gelatin mixture. Pour into prepared crust; chill thoroughly. Let stand at room temperature about 10 minutes before cutting.
Makes 1 pie (6 to 8 servings.)
Note: The egg whites used in this recipe are not cooked. Uncooked eggs can contain salmonella bacteria, which may cause serious illness. The bacteria are destroyed if heated to 160 degrees.