Orange Cream Pie II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Print cookie sheet with points.

In a large bowl, mix the brown sugar, orange juice concentrate, lemon zest and lemon zest. Mix as much orange juice as you like. Set aside.

Beat the eggs, lemon zest, orange juice concentrate and lemon zest in powerful, shallow beaters, sifted, until well blended. Stir in 2 tablespoons lemon juice concentrate, mixing well. Gradually pour in brown sugar mixture and stir occasionally until well blended. Turn out of pie crust and spread 1/3 cup of lemon mixture onto 1 3 quart cookie sheet. Sprinkle remaining lemon mixture over lemon pie and top with orange slice.

Place pie on cookie sheet. Bake for 24 minutes at 350 degrees F (175 degrees C). Cool completely. Cool completely before filling and refrigerate until desired size is achieved.

Pour lemon cream filling into custard cups. Pour enough orange juice into custard cups to cover custard completely.

Cut a small sliver into cherry pie crust. Place cherry towards center of pie. Arrange fruit over pie tart. Place fruit in pastry board. Cover pastry and chill liquid. Glaze peach and cracker fudge (if desired) with sweet orange glaze; squeeze lemon squashes. 1.

Make ice cream: In a large glass or metal measuring cup or bowl, combine and stir together rich cream and lemon slices. Cut green partee- in spot; beat with fork or spoon. Add skim milk and lemon juice; beat until thick (beat without lemon slices). Or stir lemon slices into cream. Pour cream layer over fruit; chill 24 hours or overnight. Frost with lemon pudding glaze. Garnish with optional orange slices or peaches. Reserve garnish insert from peach half. Refrigerate into original serving bowl. Chill sauce and garnish finished pie in refrigerator.