Lemon Pie #1
½ c Rawleigh’s Lemon Pie Filling & Dessert
2½ c water
1 c sugar
1 egg - beaten
2 tsp butter
Combine all ingredients. Cook and stir over a medium heat or in a double boiler until thick. Remove from heat, stirring while cooling. Pour into serving dish. Serves 6.
Lemon Pie #2
Use recipe above but use 2 beaten egg yolks instead of one whole egg. Pour into baked 20cm pie crust. Beat egg whites until stiff, gradually adding 4 tablespoons of sugar. Top pie with meringue and brown at 180oC for approximately 12 minutes.
One container makes approximately 37 x ½ cup serves.