Lemon Cream Pie VI Recipe

Ingredients

2 eggs

1/2 cup water

1 cup lemon juice

1 tablespoon lemon zest

1 cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup lemon juice

1/2 cup lemon zest

1/2 cup vanilla extract

2 teaspoons lemon zest

Directions

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

In a large saucepan, bring water, lemon juice, lemon zest, butter, sugar, flour, baking powder and baking soda to a boil. Cover, and return to a boil. Boil for 5 minutes. Remove from heat, and stir in lemon juice, lemon zest and lemon zest.

Drop by rounded spoonfuls onto pie crust. Bake in preheated oven for 10 minutes, or until browned. Cool in refrigerator. Serve warm or cold.

Comments

ovoo writes:

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I used chicken broth and it was good but not quite enough. This was all right.

edreenne writes:

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I followed the recipe exactly making sure to ask for extra kale and spinach mix. Very nice way to eat asparagus. My worm room is tiny and I needed to be extra careful. Thank you for the recipe.