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Lemon Snowdrops/EGGLESS LEMON ICEBOX PIE/EGGLESS LEMON PIE

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Home Cooking

Lemon Snowdrops/EGGLESS LEMON ICEBOX PIE/EGGLESS LEMON PIE

Sherry | Nov 17, 2005 10:54 PM

Lemon Snowdrops
COOKIES:
225 grams butter
75 grams icing sugar/confectioners sugar
1 teaspoon lemon essence
225 grams plain flour/all-purpose flour
tsp. salt
FILLING:
4 tablespoons caster sugar
2 1/4 teaspoons cornflour
pinch of salt
4 tablespoons water
1 tablespoon butter
1 teaspoon grated lemon peel
3 1/2 teaspoons lemon juice
2 drops yellow food colouring
extra icing sugar
Preheat the oven to 200C/400F/Gas mark 6
Cream together the butter, icing sugar and lemon essence. Stir in flour and salt. Cover and refrigerate for two hours. Shape into 1 inch balls. Place about 1 inch apart on ungreased baking tray, flatten slightly. Bake until edges are light brown, 8-10 minutes. Remove from baking tray to cool. Sandwich the Cookies together with lemon butter filling. Roll in icing sugar.

For the filling. Mix the sugar, cornstarch and salt in a saucepan. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, cool.

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EGGLESS LEMON ICEBOX PIE

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1 can Eagle Brand milk
1 can Pet or Carnation milk
(large or small)
juice of 3 lemons

Chill Pet milk while juicing lemons. Pour Pet milk into
mixing bowl. Beat 3 minutes. Add Eagle Brand milk. Mix well;
add lemon juice; beat until thick. Pour into crust. (Large
can Pet makes 2 large pies.)
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EGGLESS LEMON CAKE

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1/2 c. oleo or butter
1 c. sugar
1 c. warm water
2 c. flour
1 Tbsp. baking powder
1 tsp. lemon extract

Cream butter and sugar until fluffy. Add warm water
alternately with flour and baking powder. Add lemon extract.
Grease a 9-inch square pan, then flour pan. Bake at 325 degrees for
40 minutes.
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EGGLESS LEMON PIE

2 c. water
1/3 c. cornstarch or arrow root
2/3 c. sweetener (may use fruit concentrate or diet sugar)
3/4 lb. silken tofu
1/2 c. lemon juice
2 tsp. grated lemon rind
1/4 tsp. nutmeg
9" baked pie shell

Mix together water, sweetener and cornstarch. Cook until thick and smooth, stirring constantly. Add tofu, lemon juice, lemon rind and nutmeg. Cook until very hot, but not boiling. Pour into baked pie shell. Chill. Serve topped with meringue using 2 egg whites beaten until stiff. Add Equal to taste. Brown in oven 5 minutes.

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