Ingredients
1 cup flour
½ cup butter
¼ cup powdered sugar
2 eggs
1 cup sugar
½ tsp baking powder
¼ tsp salt
2 tsp lemon zest
2 tsp lemon juice
Directions
Mix one cup flour, butter and powdered sugar. Press into an ungreased 8 x 8 pan. Bake at 350 degrees for 20 minutes. Beat eggs, sugar, baking powder, salt, lemon zest and juice together until light and fluffy. Pour over hot crust and bake at 350 degrees for 25 minutes. Cool completely and cut into squares. Makes 16 bars.
Ingredients
½ cup shortening
1 cup sugar
1 well-beaten egg
1 Tbl grated lemon peel
1 Tbl lemon juice
2 cups flour
1 tsp baking powder
dash of salt
1 cup chopped pecans
Directions
Beat first five ingredients (shortening through lemon juice) together. Add the baking powder and salt to sifted flour. Mix into creamed mixture. Stir in pecans. Form into rolls. Wrap in waxed paper and chill thoroughly. Slice very thin. Bake on greased cookie sheet for 12 to 15 minutes at 350 degrees. Makes five dozen small cookies.
Ingredients
prepared pie shell
3 Tbl softened butter
1 ¼ cup sugar
4 eggs, separated
3 Tbl flour
1 ¼ cup milk
zest of two lemons
¼ cup lemon juice
dash of salt
Directions
Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.
From a 1951 Woman’s Day magazine.
Ingredients
1 envelope unflavored gelatin
¼ cup cold water
¾ cup sugar, separated
1 cup boiling water
pinch of salt
zest of 1 lemon
juice of 2 lemons
3 eggs, separated
Directions
Soak the gelatin in ¼ cup cold water for five minutes. In a medium bowl, mix ½ cup sugar, salt and one cup boiling water. Add the lemon zest and juice. Chill until slightly thickened. Beat the egg whites until foamy, then gradually add 1 /4 cup sugar and beat until stiff. Add to the gelatin mixture and bet thoroughly. Pour into molds and chill. Serve with the custard sauce.
Custard Sauce:
Mix 3 egg yolks, ¼ cup sugar, 1 ½ cups milk and a little grated orange rind.
From an old magazine clipping in Nana’s tin recipe box.
Ingredients
3 Tbl butter
1 cup sugar
4 eggs, separated (both yolks and whites are used)
3 Tbl flour
1/3 cup fresh lemon juice
2 tsp grated lemon zest
¼ tsp salt
1 cup milk
1/3 cup toasted, slivered almonds
Directions
Cream butter and add sugar gradually, beating until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, zest, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff; fold into mixture. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325 degrees) for 40 minutes. Lower temperature to 350 degrees and bake until brown, about 10 minutes. Sprinkle with remaining almonds and serve either warm or chilled.
Ingredients
1 cup sugar
¼ tsp. cream of tartar
4 eggs, separated (both yolks and whites are used)
Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.
Filling:
½ cup sugar
3 Tbl lemon juice
1 Tbl lemon zest
pinch of salt
1 pint or ½ pint cream (Nana wasn’t sure which)
Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.
Ingredients
1 Tbl grated lemon rind
2/3 cup lemon juice
2 envelopes unflavored gelatin
½ cup water
6 eggs
1 ½ cups sugar
2 cups heavy cream
Directions
In a saucepan sprinkle the gelatin over the water. Let stand for 10 minutes, then place over very low heat until gelatin dissolves. Remove from heat and cool. Combine eggs and sugar in a large bowl. Beat with electric mixer at high speed until they are very thick and light (about seven to eight minutes). While eggs and sugar are beating, whip 1 ½ cups of cream in a small bowl. Refrigerate. Combine lemon rind and juice with cooled gelatin; pour into the egg-sugar mixture and continue beating until well blended. Remove bowl from mixer. Chill briefly (approx. five minutes) either in the refrigerator or by placing the bowl in a larger bowl filled with ice water. Stir mixture frequently, just until it’s thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Chill for at least three hours or until set. Beat the remaining cream and use for topping.
Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.
Ingredients
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs
3 ½ Tbl unsalted butter, melted
Filling
¼ cup water
1 ½ tsp unflavored gelatin
4 large eggs, separated
2/3 cup sugar
1/3 cup fresh lemon juice
1 tsp grated lemon peel
½ cup chilled whipping cream
Topping
½ cup sugar
1/3 cup water
2 cups fresh or frozen whole cranberries (about 8 ounces)
½ cup currant jelly
Directions
Crust
Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
Filling
Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.
Topping
Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
From Southern Living, February 2006. Makes two pies.
Ingredients
2 refrigerated pie crusts
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 large egg
Lemon Chess Pie Filling (below)
Directions
Fit each pie crust into a 9-inch pieplate. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread cream cheese mixture evenly over both crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts. Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish if desired.
Lemon Chess Pie Filling:
2 cups sugar
4 large eggs
¼ cup butter, melted
¼ cup milk
1 Tbl lemon zest
¼ cup fresh lemon juice
1 Tbl all-purpose flour
1 Tbl cornmeal
¼ tsp salt
Whisk together all ingredients. Use filling immediately.
Crust
1 ¼ cup all-purpose flour
1 Tbl sugar
1/3 cup unsalted butter, cold
Cold Water
Filling
3 ounces unsalted butter
½ cup sugar
4 egg yolks
2 tbsp (heaped) plain flour
½ cup lemon juice
1 tsp vanilla
¼ tsp lemon extract
1 tsp chopped candied lemon peel
16 oz cottage cheese
Topping
2 Tbl flour
2 Tbl sugar
2 Tbl butter, melted
1 egg, beaten
1 teaspoon lemon juice
Caster sugar to dust
Directions
Preheat oven to 350 degrees and place cookie sheet in the oven. Prepare crust by combining flour and sugar together, then cut in butter until butter and flour mixture is crumbly. Mix in enough water to make dough come together. Grease a 10-inch tart pan (with removable base), then press dough into pan bottom and sides. Place tart pan in fridge while making the filling. For the filling, cream the butter and sugar, then mix in egg yolks, flour, lemon juice, vanilla, lemon extract, lemon peel and cottage cheese. Pour mixture into tart pan. Make the topping by combining flour, sugar, egg and lemon juice together, then add in melted butter. Pour topping over filling. Place in oven and bake for an hour until the top is golden and the filling is firm. Dust with sugar. Served cooled but not chilled.
a little of each 