148371 shaker lemon carrots Recipes

lemons or 3 medium , sliced paper thin, rind and all, sugar, pastry for double-crust pie, eggs, beaten

lemons, thinly sliced, white sugar, eggs, beaten, recipe pastry for a 9 inch double crust pie

lemons, eggs, well beaten, sugar, pastry shell, top & bottom

carrot, peeled and thinly sliced, cilantro or 1/4 cup parsley, chopped, lemon juice, lemon , rind of, grated, unsalted butter, freshly ground black pepper , to taste

test kitchen discoveries, use our recipe for double-crust pie dough or use 1 15-oz box of pillsbury ready to roll pie crust., we found a few tricks to create bright lemon flavor while tempering the bitterness of the pith: squeeze the seeded lemon slices and reserve the juice for the filling. simmer the slices and then add them to the filling with the uncooked juice for bright lemon flavor without any macerating time., remember to squeeze the lemon slices in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth filling., pie spends a generous 40 minutes in the oven , which can cause the heat-sensitive eggs in the filling to curdle. to avoid this problem, a tbsp of cornstarch stabilizes the eggs and ensures a smooth filling., have an extra lemon on hand in case the three sliced lemons do not yield the necessary 6 tbsp of juice ., is right

pie crusts (see note ), lemons, with very thin skins, eggs, well beaten, sugar

baby carrots, cleaned and cooked, sugar, brown sugar, butter or margarine, lemon juice

flour, thyme leaves, black pepper, salt, boneless beef flank steak, trimmed, oil, diced sweet red pepper, diced yellow sweet pepper, chopped celery, diced green onion, diced carrot, ketchup, cold water, fresh lemon juice

lemons, sliced paper thin, sugar, eggs, beaten well, prepared two crust pie crust

lemons large, sliced thin as paper rind and all, eggs well beaten, sugar

carrot , small, asparagus spears, frozen, lemon pepper, lemon juice

carrots , cut into 3-inch julienne strips (about 2 cups), rutabaga (10 oz), peeled and cut into 3-inch julienne strips (about 2 cups), water, butter, brown sugar, lemon juice, grated lemon peel, dill weed

sugar granulated, eggs 1 separated, lemons zested, double pie crust store bought is fine

cake, all-purpose flour, baking soda, salt, butter, sugar, egg, vanilla, milk, carrot, finely shredded, lemon juice, cream cheese (8 oz), softened, powdered sugar, butter, softened, vanilla, lemon juice, grated lemon peel

beef bouillon, carrots, peeled and sliced thin, lemons, very thin, lemon juice, chopped fresh parsley