8 eggs
1 (16 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 1/2 cups milk
3 tablespoons grated carrot
1/4 cup grated zucchini
1/4 cup crushed cornflake crumbs
1 teaspoon salt
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
2 eggs
3 tablespoons lemon juice
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch pie pans.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, remove from pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Stir cream cheese and lemon juice into egg mixture to cover.
Pour milk into fitted separation ring of pie. Beat egg yolks until thick. Beat egg whites until stiff. Stir in lemon juice, lemon zest and salt. Pour mixture into prepared pans.
Bake in preheated oven for 30 minutes, or until filling is bubbly and crust is golden. Cool pie in pie pan on wire rack for 24 minutes.
A little too elaborate to serve at a potluck, but this pie was delicious. I used sour cream instead of butter and didn't remove the seed, so everything was fine. I used low-fat evaporated milk and still had lots of flavor. I didn't have any sorbets, so I added only the berries and a little lemon juice. It took me a lot longer to mix everything together -- probably because I had to mix the sour cream into the batter, which was a little stiff, before pouring it in my prepared pan. Thanks for the recipe!
⭐ ⭐ ⭐ ⭐ ⭐