|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
Tip: Try lemon pie for more results.
Results 1 - 10 of 10 for montgomery lemon pie
Mix lemon and cake mixture ... of 2 unbaked pie shells. Spread the ... mixture into pie. Bake 10 minutes at 425 degrees, then 20-30 minutes at 350 degrees.
Prepare Part I ... 2 large unbaked pie shells with Part ... moderately hot oven until done. Serve with whipped cream. Part I will be a custard or thick jelly.
Cream shortening and ... grated rind of lemon, add other ... Pour into unbaked pie shell. Add top ... hour or until golden brown. Makes two 9-inch pies.
No baking directions given.
Mix grated lemons, egg, sugar, ... Divide into 3 pie shells. Top each pie with cake batter. Bake pies ... at 350 degrees, checking cake top for doneness.
Combine above ingredients ... a 9" unbaked pie shell. Blend butter ... Spread topping over mixture in the pie shell. Bake at 350 degrees for 40 minutes.
Sift together flour ... for bottom of pie. Pour into ... mixture. Bake at 350 degrees for 35 or 40 minutes. Makes 3 (8 inch) pies. Pennsylvania Dutch recipe.
Combine above ingredients ... a 9-inch unbaked pie shell. Blend butter ... the mixture already in the shell. Bake in a preheated 350°F oven for 40 minutes.
Mix (cold) and pour into shells. Top with cake batter. Bake at 450 degrees for 10 minutes and then 350 degrees for 30 minutes.
Boil together and ... into 3 unbaked pie shells. Mix as ... shells dividing the batter equally. Bake at 350 degrees for 30-35 minutes or until golden brown.
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