Lemon frost pie

Yield: 1 Servings

Measure Ingredient
\N \N ---Butter Nut Crust---
1 cup Flour
½ cup Brown Sugar
½ cup Butter; Softened
½ cup Pecans Or Coconut; Chopped -Lemon Frost Filling---
4 \N Egg Yolks; Beaten
½ cup Sugar
½ cup Lemon Juice; Plus 1 Tablespoon
½ teaspoon Salt
1 tablespoon Unflavored G
¼ cup Cold Water
1½ teaspoon Grated Lemon Rind
5 drops Yellow Food Coloring
½ cup Heavy Whipping Cream; Whipped
4 \N Egg Whites
½ cup Sugar


1. Combine flour and sugar; blend well.

2. Add butter; work with hands until mixture is crumbly.

3. Add pecans or coconut.

4. Spread on 2 cookie sheets.

5. Bake at 350 degrees for 15 minutes or until golden, stirring occasionally.

6. Immediately turn onto cool cookie sheets; break up any large clumps.

7. Cool. pat into 9" pie pan, reserving about one-third for topping.

Lemon Frost Filling:

1. Combine first 4 ingredients in top of double boiler. Cook, stirring constantly, until thick.

2. Soften gelatin in cold water.

3. Add gelatin, lemon peel and food coloring to hot mixture. Cool.

4. Whip cream; set aside. Beat egg whites to soft peaks.

5. Add ½ cup sugar gradually, beating to stiff peaks.

6. Fold whipped cream into egg whites.

7. Pour into chilled crust. Sprinkle with remaining crust mixture. Chill.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 234 by "Diane Geary" <diane@...> on Nov 9, 1997

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