Lake Shackleford Lemon Pie Mix
# 605 - $7.95
Heart-Healthy - This is a low-fat variation for our Lemon Pie. Use these directions instead of the ones on the box! It is still creamy, delicious and a Lemon-lovers lemon pie!
Guilt-Free Lemon Pie
1 box of Lake Shackleford Lemon Pie mix
1/2 cup applesauce
2/3 cup water
2 eggs (or 4 egg whites or 2 eggs in egg substitutes)
1 pie crust, 9 inch, slightly baked
- Bake the pie crust for about 10 minutes to ensure a good crisp crust.
- Using a spoon, mix the applesauce, eggs, water and the dry mix in a bowl. Stir well.
- Pour into pie crust and bake for 55 to 60 minutes.
- The pie is very soft as it comes out of the oven, so let it cool before cutting.
Lemon Cream Supreme
8 oz. cream cheese
1/4 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
One 9 inch pie crust - baked and cooled
1 box of Lake Shackleford Lemon Pie Mix
2 oz. margarine or butter
2/3 cup water
3 eggs
- Mix the first 4 ingredients well, pour into the baked pie crust and refrigerate.
- In a saucepan on top of the stove, mix the Lake Shackleford Lemon Pie, margarine and water.
- Cook until thickened stirring constantly.
- Beat, in a cup or bowl, the three eggs needed for the Lemon Pie.
- Stir the eggs rapidly into the hot lemon mixture, mixing well.
- Cool the Lemon Mixture, then pour it over the cream cheese mixture in the pie crust.
- Chill completely and serve.
Frozen Lemon Dessert
1 Pillsbury All-ready Pie Crust
1 box Lake Shackleford Lemon Pie Mix
3 eggs
2 oz. of butter
2/3 cup water
8 ounces Cool Whip or whipped cream
-
Press crust into a 9x9 or 8x8 inch square pan.
-
Make Lemon Pie as directed and pour into crust.
-
Bake as directed, cool, spread with whipped topping and then freeze.
-
Cut in squares to serve.
-
Try drizzled with Caramel Pecan Sauce or Fudge Sauce! |  |
