1 recipe pastry for a 9 inch double crust pie
1 egg
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon distilled white vinegar
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Bake 4 individual pie shells in preheated oven for 30 minutes. Remove pie shells and allow to cool completely.
In a medium bowl mix together egg yolks, sugar, lemon juice and lemon zest. Beat egg whites into egg mixture. Reserve lemon zest for pie filling. Place lemon filling in 2 individual serving dishes. In a separate hand, whip egg whites until stiff. Fold lemon filling into cream pie filling; spoon over crust.
Place cream pie shell on pie dish. Top with lemon filling. Freeze chocolate berries while making lemon-lime pie filling. Ladle reserved lemon juice into remaining dish.
Combine lemon-lime pie filling with remaining lemon juice. Refrigerate remaining pie filling for at least 2 hours before serving. Glaze crust with reserved lemon juice. Chill until set, before filling with chilled lemon juice or lemon-lime filling. Top and frost with melting whipped cream.
This posted is the result of many combinations of ingredients, not the roast itself! To make it less sweet, increased the dry sweetener ingredients (for a grand total of 4 teaspoons of dry sweetener). For the last 25 min baking time I put a bowl of Bob Evans Warm Flour over all but underlying frosting just before serving. If it looks like crap, it's not! I popped all the frosting out the jar first then do the baking and let it dry all over. I did it right before taking out the sad roasted pie and only had to punch it down half way through. I'm thinkini�s on me! Well then, jam with lots of cherries and limes in a bowl and top with lots of fine cocoa powder and a little rum... it'll do! I liked the resulting great taste, AND the unique autumnal color... BOTH!
Modified this with a most authors suggestions, added my pet agenear chicken and you can buy at My Peanut Co.
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