Bettie Vogt of Bend, Ore., was looking for a lemon pie recipe to replace one that has been a family favorite for more than 30 years. Her original recipe from the Eagle brand milk company called for the use of raw eggs yolks, but she is no longer comfortable serving a pie that contains raw eggs.
I found a luscious recipe for a lemon cream pie on the Eagle Brand website (www.eaglebrand.com) that is made without raw egg yolks. The yolks in this recipe are fully cooked, and the cooled pie is topped with whipped cream.
Brenda Deitz of Mount Lookout, W.Va., is looking for two cookie recipes she can no longer find in her collection. One is a bar cookie with chopped apricots in it that she found in a book called "Take Off Pounds Sensibly." The second recipe she is seeking is also for a bar cookie, one using colored marshmallows, melted chocolate and some sort of cereal, possibly Golden Grahams. When the bars were cut, the colored marshmallows looked a bit like stained glass.
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Lemon cream pie
Makes: 8 servings
3 large egg yolks
1 (14 ounces) can sweetened condensed milk
1/2 cup lemon juice
1 (8- or 9-inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
Grated lemon peel for garnish, optional
Heat oven to 325 degrees. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into prepared crust.
Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill in refrigerator at least 3 hours.
Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
Recipe Finder: Lemon cream pie