Frozen Lemon Cream Pie Recipe




Frozen Lemon Cream Pie Ingredients

1 each 9-inch graham cracker crust
3 each large uncracked eggs.
1/2 cup plus 2 t sugar
1/4 cup lemon juice
1/2 pt (1 c) whipping cream,whipped

A Recipe for
Frozen Lemon Cream Pie

 

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This is a recipe for Frozen Lemon Cream Pie from the recipe cookbook of Recipes-to-go (Baking)


Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Frozen Lemon Cream Pie

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)






Frozen Lemon Cream Pie Directions

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large
mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice. In small mixer bowl, beat egg whites until soft peaks
form; gradually add remaining 2 T sugar, beating until stiff peaks
form. Fold egg white mixture into lemon juice mixture; fold in half
the whipped cream. Fold in remaining whipped cream. Spoon into
prepared crust. Freeze at least 3 hours or until firm. Serve more
whipped cream or Blueberry 'n' Spice Sauce.

Serves: 6

 

 

 

 

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Frozen Lemon Cream Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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