Lemon Pansy Pie Recipe

  
      Yield: 1 Servings
 
           pastry for one crust pie
      2 lg eggs
      3 lg egg yolks
    3/4 c  sugar
    1/2 c  freshly squeezed lemon juice
      1 T  lemon rind,Grated
      1 c  heavy cream,(1/2 pint)
      1 pk unflavored gelatin
    1/4 c  water
           Crystallized pansies
           -(optional,see note)

At least 40 minutes before making pie, prepare pastry. While pastry
is chilling, start lemon cream filling. In a 1 quart saucepan with wire
whisk, beat together eggs, egg yolks, sugar, lemon juice, and rind.
Cook over low heat, stirring constantly with wooden spoon, until
mixture thickens and coats spoon, about 10 minutes. Strain and set
aside. When pastry has chilled, heat oven to 400 degrees. Between 2
sheets of floured waxed paper, roll pastry to an 11" round. Remove top
sheet of paper and invert pastry into 9" pie plate, letting excess hang
over edge.  Remove remaining paper. Trim and flute crust. Pierce bottom
and sides of crust with fork. Line pastry with aluminum foil and fill
with dried beans or pie weights. Bake 15 minutes; remove foil and
weights and bake 10-12 minutes more. Cool on wire rack. Beat cream
until soft peaks form; set aside. In small saucepan, combine gelatin
and water; heat over low
heat, stirring constantly until gelatin dissolves. Stir gelatin mixture
into cooled lemon mixture. Fold whipped cream into lemon mixture until
blended. Spread lemon cream filling into crust. Refrigerate 2 hours or
until firm. Before serving, place pansies around edges and in center of
pie, if desired.

1995 Illinois State Fair

Lemon Yogurt Cookies
        
    1/2 c  nonfat lemon yogurt
      2 ea egg whites
      1 T  lemon peel,Grated
      1 t  vanilla extract
      1 t  lemon extract
      2 c  quick cooking oats,uncooked
  1 1/2 c  flour
      1 t  baking powder
    1/2 t  baking soda
    1/4 c  powdered sugar to sift over
           -cookies,Warm

Lightly spray cookie sheet with nonstick cooking spray.  Beat 1 1/4
cups sugar with egg whites.  Add yogurt, lemon peel, and vanilla; mix
until well blended.  Combine remaining ingredients and gradually add to
yogurt mixture.  Mix well.  Cover and refrigerate for 1 to 3 hours.

Preheat oven to 375.  Shape into 1" balls.  Place on cookie sheets,
using bottom of glass dipped in sugar.  Bake 10 to 12 minutes or until
edges are lightly browned.  Cool on rack.  Sift powdered sugar over
warm cookies.  Store tightly covered.

Wisconsin State Fair