Lemonapplepie Recipes

Steps:

• Mix all ingredients and pour into graham cracker crust.
• Freese until ready to serve.
• Set out and allow to thaw about 30 minutes before serving.

Steps:

• Make pastry.
• Line a 7 inch flan ring.
• Peel and grate the apple, add the sugar and then the grated rind and juice of the lemon.
• Beat the egg.
• Add to the apple mixture and mix- this will curdle- not to worry.
• Pour into tart case and bake for about 35 minutes at 350F/ 170°C.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

Steps:

• In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

Steps:

• In a large mixing bowl, beat the cream cheese until smooth.
• Gradually beat in milk until blended.
• Beat in lemonade concentrate.
• Fold in whipped topping and food coloring if desired.
• Pour into crust. Cover and refrigerate until set for 2-3 hours.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
• Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

Steps:

• Stir drink mix and water in large bowl until dissolved.
• Add ice cream.
• Beat with electric mixer on low speed until well blended.
• Gently stir in whipped topping until smooth.
• Freeze, if necessary, until mixture will mound.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand at room temperature 15 minutes or until pie can be cut easily.
• Garnish with lemon slices.
• Store leftover pie in freezer.

Steps:

• For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

Steps:

• Pour water into a glass and place beneath the spigot of a juicer.
• Process first the cucumber, waiting about 20 seconds between halves. Do the same with each apple quarter. Finally juice the lemon halves.
• Stir juice vigorously to blend.