Lemon Cream Bread Recipe

         
    1/2 c  butter
  1 1/4 c  sugar
      2 lg eggs
  2 1/4 c  all-purpose flour
      3 t  baking powder
      1 t  salt
  5 1/2 oz evaporated milk,1 small can
      8 oz cream cheese
    1/4 c  water
    1/2 c  pecans,chopped
      2 T  lemon rind,Grated
    1/3 c  sugar
    1/4 c  lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add
eggs, one at a time, beating thoroughly after each one. Add dry
ingredients alternately with milk and water, blending well. Fold in
nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf
pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar
with lemon juice until dissolved. Drip over hot loaf. Let stand in pan
for 30 minutes. Turn out on a cake rack.

Del Mar County Fair 1993

Lemon Lovers Pie
        
           CRUMB CRUST
      1 c  flour
    1/3 c  brown sugar
    1/2 c  butter (or oleo ),softened
    1/2 c  pecans,chopped
           FILLING
      1 c  sugar
      3 T  cornstarch
      3 T  lemon peel
    1/4 c  butter (or oleo)
    1/4 c  lemon juice
      1 c  milk
      3    egg yolks,slightly beaten
      1 c  sour cream
    1/2 c  whipping cream
      2 T  powdered sugar
      1 t  vanilla

Combine sugar, cornstarch, lemon peel, butter, lemon juice, milk &
egg yolks.

Cook over medium heat, stirringconstantly until thick.  Cover & cool.

Fold in the sour cream & pour into crumb crust.

Chill for at least 2 hours.

Whip cream & fold in the powdered sugar & vanilla.

Serve pie with generous dollups of whipped cream

CRUMB CRUST Put the ingredients in a 9x13 pan in the oven to brown the
mixture at 350 degrees.

Stir every 8 minutes to brown evenly

Set aside to cool while preparing filling.

Grand Champion 1978 Illinois State Fair"