Recipes Using Lemons or Lemon Juice that
have been collected over the years
Apple Salad
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)
Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly until apples
are coated. Serve on lettuce leaf.
Apple Salad with Grapes
1 c. California seedless grapes
1 c. diced apple
1 c. sliced celery
1 c. chopped walnuts
1 c. diced Swiss cheese
1/2 c. heavy cream
1/2 c. mayonnaise
1 tsp. lemon juice
1 tbsp. sugar
Lettuce cups
Toss first 5 ingredients. Whip cream, add remaining ingredients, except
lettuce and blend well. Fold dressing into salad. Serve cold on lettuce
cups. Makes 6 to 8 servings.
Cranberry Salad
1 lb. fresh cranberries
1 orange, peeled
1/2 c. chopped nuts
1 c. drained pineapple
4 tsp. lemon juice
1 c. sugar
2 packages raspberry or cherry gelatin
2 c. water
Freeze cranberries first, they chop easier. Chop cranberries and orange in
food processor, then mix with nuts, pineapple, lemon juice and sugar.
Dissolve gelatin in 2 cups hot water. When gelatin has cooled slightly, add
fruit mixture and combine. Pour into mold and chill until set. Makes 12
servings
Red Cabbage
1/2 sm. head red cabbage
1/2 oz. butter
1 cooking apple, peeled, cored & cubed
3 fl. oz. boiling water
Salt & pepper to taste
1 tsp. sugar
1 tbsp. lemon juice
Shred cabbage finely. Peel and chop onion. Melt butter in large saucepan.
Add the onion and soften a few minutes over low heat, then mix in the
cabbage, cut up apples and rest of the ingredients. Stir, cover and cook
until tender.
Red Cabbage and Apples
1/4 c. margarine
1/3 c. ReaLemon lemon juice
1/4 c. firmly packed light brown sugar
1/4 c. water
1/2 tsp. caraway seeds
1/2 tsp. salt
4 c. shredded red cabbage
2 med. all-purpose apples, cored &
coarsely chopped
In large saucepan, melt margarine; stir in lemon juice, sugar, water,
caraway and salt. Add cabbage and apples; bring to a boil, reduce heat;
cover and simmer 25 to 30 minutes. Makes 6 to 8 servings.
Sesame Broccoli
1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Steamed broccoli
Heat oil. Brown sesame seeds in oil. Add the final three ingredients. Pour
on top of steamed broccoli.
Spinach Casserole
Cook 2 boxes frozen spinach according to directions. Drain and mix in bowl
with: 1/2 env. onion soup mix
1 sm. carton sour cream
1 tsp. lemon juice
Put mixture in greased casserole. Top with grated cheddar cheese. Can also
top with bread crumbs and dabs of butter. Bake at 325 degrees for 20 to 30
minutes.
Marinated Artichokes
1 jar artichoke or boiled artichoke hearts
1 clove garlic, chopped
1 tsp. oregano
1/2 c. olive oil
1/4 c. wine vinegar
1 tbsp. lemon juice
1 can black olives
Drain liquid from artichokes into a bowl; to liquid add garlic, oregano,
oil, vinegar and lemon juice. Toss well. Arrange artichokes and olives in
layers in a glass bowl or jar. Add above liquid to artichokes to cover.
Store in refrigerator until ready to use. Makes about 2 pints.
NOTE: Can be used as an hors d'oeuvre or side vegetable.
Corn and Green Onion Salad
2 (#303) cans whole kernel corn, chilled & drained
1 bunch sm. green onions, sliced
Mix corn and green onions together. Combine:
1/4 c. heavy cream
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Pour over corn and onions. Stir. Chill. Stir before serving.
Carrot Ring
1-1/2 c. chopped carrots
3/4 c. Crisco
1/2 c. brown sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda dissolved in 1
tbsp. cold water
1 c. flour
1 tsp. lemon juice
Corn flake crumbs
Chop carrots in blender or Cuisinart into fine pieces. Combine Crisco and
brown sugar. Add eggs, lemon juice, then remaining ingredients. Mix well.
Grease ring mold with Crisco and line with corn flake crumbs. Pour mixture
into mold and bake for 1 hour on 350 degrees. Cool slightly, unmold, and cut
into thick slices. Makes a great side dish with poultry or meat. (Can be
made ahead and refrigerated until ready to bake.)
Avocado Salsa
4 oz. pared cubed avocado
1 c. chopped green bell pepper
1/2 c. salsa
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
1/2 c. diced red onion
1/4 tsp. nutmeg
In medium bowl, toss avocado with lemon juice, add remaining ingredients,
stirring to combine. Set aside for 15 minutes. Serve with taco chips.
Stuffed Avocados
2 chilled avocados
1 can chilled salmon
1/3 c. celery, chopped
1/4 c. onion, chopped
Lettuce leaves
DRESSING:
1/2 c. oil
3 tbsp. lemon juice
1 clove garlic, diced
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley
Pick bones out of salmon. Mix salmon, celery and onion. Add dressing; mix
well. Cut avocados lengthwise in half, remove seeds. Scoop salmon mixture
into avocado centers. Place on lettuce and serve.
Carrots Supreme
2 tsp. fresh lemon juice
1/4 c. water
1 tbsp. fresh orange juice
1 c. carrots
2 lemon slices
4 orange slices
Cut carrots in quarters lengthwise, then cut into 1 inch strips. Bring water
to a boil in saucepan. Place carrots in water, reduce heat, cover, and cook
until just tender. Add juice and stir. Place sliced lemon and orange rounds
on top of carrots, cover and cook 2 or 3 minutes more
Spiced Carrots
1 lb. carrots
1 tbsp. honey
1 tbsp. lemon juice
1 tsp. Dijon mustard
1 tbsp. curry powder
1 1/2 tsp. oil
2 tsp. brown sugar
1/3 c. yellow raisins
Steam carrots until almost tender. Combine honey, lemon juice, mustard and
curry powder. Place oil in medium saucepan and add carrots. Saute for 2-3
minutes, then sprinkle with brown sugar. Add raisins and cook another 2-3
minutes. Add honey mixture and cook an additional minute or so. Serves 4.
Potato and Carrot Salad
1/2 c. salad dressing
1/2 c. sour cream
1-1/2 tbsp. lemon juice
1 tbsp. snipped chives
1/2 tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dried dill
1/4 tsp. dried mustard
Dash pepper
Combine all until well blended.Z
2 med. carrots, thinly sliced
4 med. potatoes, cooked, peeled, sliced
1/2 c. thinly sliced celery
1/4 c. pitted ripe olives, sliced
In saucepan, heat small amount of water to boiling; add carrots and simmer,
uncovered for 2 minutes. Drain, rinse with cool water, drain again. Toss
together potatoes, carrots, celery and olives. Add cream mixture. Toss
gently. Cover and chill several hours before serving.
Melon Tray with Fruit Dressing
Cantaloupe, honeydew, watermelon or
other available melons
Fresh fruits
FRUIT DRESSING
1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream
Slice cantaloupe, honeydew and watermelon (or whatever melons are available)
along with fresh berries such as strawberries, raspberries (whatever looks
best). Grapes and apples also may be used. Be sure to dip any fruit that
turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a
serving platter. Blend all dressing ingredients together and pour over fruit
or use for dipping. .
Lemon Sponge Pudding
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted oleo
1 c. milk
Juice of 1 lemon
Mix sugar, flour, salt and juice of lemon. Add melted oleo, milk and
slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2
quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.
Garlic Butter Mushrooms
2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper
Clean mushrooms, removing stem. Combine butter, shallots, garlic and
parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place
mushrooms in a shallow baking dish. Fill each mushroom with a dollop of
garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees
for 10 to 12 minutes.
Great Green Beans
1 can diagonal cut green beans
2 tsp. cornstarch
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. mustard
1/4 tsp. salt
Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.
Add lemon juice, horseradish, mustard and salt. Cook and stir over low heat
until sauce thickens. Add beans. Cover and simmer 5 minutes.
Pineapple Green Beans
1 can diagonal cut green beans
2 tsp. cornstarch
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. mustard
1/4 tsp. salt
Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.
Add lemon juice, horseradish, mustard and salt. Cook and stir over low heat
until sauce thickens. Add beans. Cover and simmer 5 minutes.
Green Beans in Mustard Sauce
1 lb. whole green beans (fresh or frozen)
1 tbsp. prepared grained mustard
Salt and pepper
Juice of 1 lemon
2-3 tbsp. melted butter or olive oil
Cook the beans for 5 minutes in boiling salted water. Drain them well and
return to pan. Combine the remaining ingredients to make a sauce and add
this to the beans. Toss well and serve hot. Serves 6.
Baked Zucchini
6 sm. zucchini
1/4 c. butter, melted
2 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried whole thyme
Slice each zucchini lengthwise into 1/4" slices, taking care not to cut
through the stem ends. Place zucchini fans into a lightly greased shallow
pan. Combine remaining ingredients, stirring well. Brush butter mixture over
the zucchini. Bake at 350 degrees for 25 to 30 minutes or until tender,
basting occasionally. Yield: 6 servings.
Brussels Sprouts and Grapes
1-1/2 lb. fresh brussels sprouts*
1/2 c. seedless green (or red seeded or seedless grapes), cut in half
1/2 c. slivered almonds
1/4 c. butter or margarine
2 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
*Brussel sprouts - 2 packages 10 ounces each frozen brussels sprouts can be
used; cook according to package directions. Cook sprouts in 1 inch of
boiling water in large saucepan until tender, about 20 minutes. (If the stem
end of sprouts is cut with a cross, it will cook more quickly.) Drain
sprouts. Return sprouts to saucepan; stir in grapes. Keep warm over low
heat. Saute almonds in butter in small skillet until golden; stir in lemon
juice, salt and pepper. Pour almond mixture over sprouts and grapes. Toss.
Serves 8.
Lemon Rice
1/3 c. butter or margarine
1 c. celery, sliced
1 sm. onion, chopped
1 - 2 c. fresh mushrooms, sliced (optional)
1/4 tsp. thyme
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. grated lemon peel
1/4 c. lemon juice
1 1/3 c. water
1 3/4 c. precooked rice
Heat butter or margarine in frying pan. Add celery, onion, and mushrooms, if
you wish. Saute for 5 minutes. Add thyme, salt, pepper, lemon peel, lemon
juice and water. Bring to a boil. Add rice and cover. Remove from heat and
let stand 5 minutes. Toss and serve.
Peachy Pork
4 lb. pork loin roast
Salt and pepper
3 tbsp. water
1 tsp. dry mustard
3/4 c. peach preserves
2 tbsp. lemon juice
1 tbsp. soy sauce
Salt and pepper roast. Place in shallow pan rib bones up. Roast in preheated
325 degree oven 35 minutes per pound or thermometer reading of 185 degrees.
While pork is roasting, blend water and mustard to make a smooth mixture.
Add remaining ingredients and simmer over low heat about 5 minutes. Baste
pork with sauce several times during the last 30 minutes of roasting time.
Remaining sauce should be served with roast. NOTE: Orange marmalade or
pineapple or apricot preserves may be substituted for the peach.
Sweet and Sour Meatballs
1-1/2 lbs. lean ground beef
1 (8 oz.) can water chestnuts,
drained and chopped
2 eggs, slightly beaten
1/3 c. plain dry bread crumbs
4 tsp. beef flavored instant bouillon
1 tbsp. Worcestershire sauce
1 c. water
1/2 c. firmly packed light brown sugar
1/2 c. lemon juice from concentrate
1/4 c. ketchup
2 tbsp. cornstarch
1/4 tsp. salt
1 c. coarsely chopped red and green
bell peppers
Hot cooked rice
In large bowl, combine meat, water chestnuts, eggs, crumbs, bouillon and
Worcestershire; mix well. Shape into 1 1/4 inch meatballs. In large skillet,
brown meatballs. Remove from pan; pour off fat. In same skillet, combine
remaining ingredients except peppers and rice; mix well. Over medium heat,
cook and stir until sauce thickens. Reduce heat. Add meatballs; simmer
uncovered 10 minutes. Add peppers; heat through. Serve with rice. Garnish as
desired. Refrigerate leftovers. Makes 6 to 8 servings.
Chicken Diane
4 lg. chicken breasts
1/2 tsp. salt
1/4-1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter or margarine
3 tbsp. green onions or fresh chives
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth
Place chicken breast between wax paper. Pound slightly with mallet. Sprinkle
with salt and pepper. Heat 1 tablespoon each of oil and butter in large
skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook
longer or they will be overcooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice, parsley and mustard to pan. Cook 15
seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth.
Whisk in remaining butter and oil. Pour sauce over chicken. Serve
immediately.
Baked Potato Salad
2 lb. red potatoes
1/4 c. olive oil
1 1/2 tbsp. minced shallot
1 tsp. Kosher salt
1 1/2 tsp. fresh thyme leaves
1/2 tsp. fresh rosemary leaves
1 tsp. fresh ground black pepper
1 1/2 tsp. paprika
3 cloves chopped garlic
1 tbsp. chopped parsley
1 tbsp. lemon juice
Heat the olive oil in oven baking pan at 400 degrees, then add potatoes and
stir to coat the potatoes. Cook until potatoes are slightly soft about 20
minutes. Add shallot, thyme, rosemary, black pepper, paprika and garlic;
toss well to coat the potatoes evenly. Bake another 10-15 minutes until
potatoes are done. Toss with lemon juice and parsley. Serve warm or at room
temperature.
Macaroni Salad
1 tbsp. lemon juice
2 tbsp. vegetable oil
2 c. raw macaroni, cooked
2 cans tuna, flaked
3 hard cooked eggs
2 tbsp. chopped onion
1 c. chopped celery
1 c. grated carrots
3/4 c. mayonnaise
1 tsp. mustard
1/2 - 1 tsp. salt
Dash of pepper
Lettuce or other greens
Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion,
celery and carrots. Fold in mayonnaise and mustard. Serve on salad greens.
Cream Cheese Salad
1 lg. can pineapple
1 c. sugar
1 pkg. unflavored gelatin
Juice of 1 lemon
1 (8 oz.) cream cheese
1 c. grated American cheese
1/2 c. chopped nuts
1 c. whipping cream or 2 c. Cool Whip
Combine pineapple, sugar and lemon juice. Let boil two minutes. Remove from
heat and add gelatin which has been softened in 1/2 cup cold water. Chill
until begins to set. Add cream cheese and nuts. Leave in refrigerator until
set and ready to use.
PA Dutch Pancakes
4 lbs. potatoes, peeled
2 lg. onions
1 egg
1 1/2 c. flour
2 tsp. baking powder
1 tsp. lemon juice
Ground nutmeg
Oil or vegetable shortening
1 tbsp. salt
Put raw potatoes and onions through food grinder, using fine blade. Drain
thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg
and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375
degrees). Fry for about 10 minutes or until golden brown. Drain. Serves 6.
Lemon Snack Cake
1/2 c. butter or margarine
1 c. sugar
2 eggs or egg substitute
1 2/3 c. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. shredded lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
Mix lemon juice into milk and set aside. Preheat oven to 350 degrees. Grease
8x4x2 inch loaf pan. Beat butter at medium speed until softened. Add sugar.
Beat 5 minutes until light and fluffy. Add eggs, one at a time, beating
until combined. Add lemon peel, milk-lemon mixture, flour, salt and baking
powder. Beat until moistened and mixed. Pour batter into loaf pan. Bake
45-50 minutes or until wooden toothpick inserted near middle comes out
clean. Cool in pan 10 minutes, then remove from pan.
Blueberry Snack Bars
1/2 c. butter or margarine
1 c. sugar
2 eggs or egg substitute
1 2/3 c. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. shredded lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
Mix lemon juice into milk and set aside. Preheat oven to 350 degrees. Grease
8x4x2 inch loaf pan. Beat butter at medium speed until softened. Add sugar.
Beat 5 minutes until light and fluffy. Add eggs, one at a time, beating
until combined. Add lemon peel, milk-lemon mixture, flour, salt and baking
powder. Beat until moistened and mixed. Pour batter into loaf pan. Bake
45-50 minutes or until wooden toothpick inserted near middle comes out
clean. Cool in pan 10 minutes, then remove from pan.
Frozen Lemon Lime Slush
3 (3 oz.) pkgs. lime Jello
13 c. boiling water
4 c. sugar
2 (46 oz.) cans pineapple juice
16 oz. bottle Real lemon juice
2 qts. ginger ale
Dissolve Jello in 9 cups boiling water. Dissolve sugar in remaining 4 cups.
Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart) and
freeze. Allow some time to thaw before serving, until slushy. Just before
serving, add ginger ale. Add 1 bottle to each pail.
Hawaiian Punch
5 bananas
4 c. pineapple juice
6 oz. can frozen orange juice
concentrate
3 cans water
1/2 c. lemon juice
6 c. water
4 c. sugar
Put bananas and some of the pineapple juice in blender. Whirl until smooth.
Put in large container and add remaining pineapple juice, orange juice,
water and lemon juice; mix thoroughly.
Rhubarb Slush
8 c. chopped rhubarb
8 c. water
Boil and strain. Discard solids. Add to liquid: 3 c. sugar
1/2 c. lemon juice
1 (3 oz.) pkg. strawberry Jello
Bring to full boil and cool. Freeze. To serve, scoop frozen slush into tall
glass and pour 7-Up over it.
Banana Ice
2 large ripe bananas
1 c. sugar
3/4 c. fresh orange juice
1/4 c. fresh lemon juice
2 c. water
2 egg whites
Puree bananas, sugar, orange juice, and lemon juice in blender or food
processor until smooth. Add water and egg whites and mix again until smooth.
Pour into freezer trays or shallow Tupperware. Freeze until firm. Transfer
to processor or blender in batches and mix until smooth. Transfer to bowl
and blend well. Return to trays and refreeze. To serve, let stand 5 to 10
minutes before scooping out. Letfovers can be frozen several days,
Lemon Fluff Pudding
3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt
Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat
well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg
whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar;
fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set
dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees
for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate
cake on top of a refreshing lemon sauce. Serves 6
Cherry Cheese Pie
1 (9 inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling or other flavor, chilled
Beat cheese until fluffy. Stir in other ingredients and mix. Pour into pie
shell. Chill 3 hours or until set. Top with pie filling before serving.
Lemon Cheesecake
1 (3 oz.) pkg. lemon Jello mix
1 c. boiling water
3 tbsp. lemon juice
1 stick margarine
2 pkg. graham crackers (rolled fine)
3/4 c. granulated sugar
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar (granulated)
1 tsp. vanilla
12 oz. Cool Whip
Maraschino cherries (optional)
Mix Jello, water and juice together. Set it aside to cool. Cream the cheese,
sugar and vanilla then mix it into Jello mixture. Gently mix in Cool Whip.
Mix rolled graham crackers, margarine and 3/4 cup sugar together. Press 2/3
of this mixture on bottom of 13 x 9 inch pan. Place the Jello, cheese and
Cool Whip mixture in pan. Top with the leftover graham mixture and
maraschino cherries if desired.
Lemon Slice
22 graham crackers
1/2 c. soft butter
1/2 c. sugar
5 egg yolks
7 tbsp. flour
1/2 c. & 1 tbsp. lemon juice
1 c. & 2 tbsp. sugar
3 tbsp. water
3 egg whites
1 tsp. lemon juice
5 tbsp. sugar
1/8 tsp. lemon rind
Crush crackers and blend with sugar. Blend with butter well. Pat into 8 x 8
inch pan, reserving 1/2 cup. Bake at 375 degrees for 10 minutes. Filling:
Cook in double boiler. Beat egg yolks. Add sugar and flour; mix. Add juice
and water. Cook, stirring constantly, until thick. Beat about 1/2-1 minute;
put filling on crust. Beat egg whites until stiff; add sugar gradually; stir
in juice and rind. Put onto filling and top with reserve cracker mix. Brown
about 7 minutes.
Millionaire Pie
2 (8-9") pie shells
Pecans
1 c. coconut
1 can Eagle Brand milk
1/4 c. lemon juice
1 (13 oz.) carton Cool Whip
Bake pie shells and cool. Mix all together and pour into pie shell. Part
into refrigerator until set.
Sour Cream Lemon Pie
1 c. sugar
3 tbsp. cornstarch
1/4 c. butter
1/4 c. lemon juice
Grated rind of 1 lemon
3 egg yolks
1 c. milk
1 c. sour cream
Baked 9" pie shell
1 c. whipped cream or nondairy
whipped topping
Combine sugar and cornstarch. Add butter, lemon juice and grated rind and
milk. Cook over medium heat, stirring constantly until thickened and smooth.
Chill. Beat 3 egg whites with 3 tablespoons of sugar until stiff. Fold sour
cream into lemon mixture. Add some of the mixture to the egg whites, fold in
gently. Then fold egg whites into filling. Add spoon into baked pie shell.
Top with cream. Note: Egg whites may be omitted.
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