2 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 drops lemon juice
1 cup lemon zest
2 cups ripe pears
4 cups strawberries, hulled
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon lemon zest
6 cups milk
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 tablespoon vanilla extract
1 cup chopped pecans
Beat eggs in small bowl. Crumble the sugar into a separate small bowl. Mix together the flour, baking powder, baking soda and salt. Fold 2/3 of the sugar mixture into the egg mixture and stir to just moisten.
In a medium bowl, mix together the whipped cream, lemon juice, lemon zest, lemon zest, lemon juice, lemon zest, lemon zest and lemon zest. Beat or stir until well blended. Fold in pecans and pecans. Pour mixture into pastry shell. Chill in refrigerator about 1 hour for firm peaks.
In a small bowl, mix together sugar, 1 teaspoon lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Stir into whipped cream mixture, thinly. Fold over and top with pecans.
Store in refrigerator overnight, up to 4 days. Garnish with chopped pecans.
Roll out pastry and cut each piece into four squares. Place seam-side down onto ungreased baking sheet, and pinch edges together to seal.
Heat oven to 375 degrees F (190 degrees C).
Bake approximately 40 minutes, or until a toothpick inserted into center of the pie comes out clean. Let cool 15 minutes on the baking sheet.
the only thing was I missed the walnuts
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