Lake Shackleford Lemon Pie Mix
# 605  -  $7.95

Heart-Healthy - This is a low-fat variation for our Lemon Pie. Use these directions instead of the ones on the box. It is still creamy, delicious and a Lemon-lovers lemon pie!

Guilt-Free Lemon Pie
1 box of Lake Shackleford Lemon Pie mix 
     1/2 cup applesauce
     2/3 cup water
     2 eggs (or 4 egg whites or 2 eggs in egg substitutes)
     1 pie crust, 9 inch, slightly baked

  • Bake the pie crust for about 10 minutes to ensure a good crisp crust.
  • Using a spoon, mix the applesauce, eggs, water and the dry mix in a bowl. Stir well.  
  • Pour into pie crust and bake for 55 to 60 minutes
  • The pie is very soft as it comes out of the oven, so let it cool before cutting.

Lemon Cream Supreme

8 oz. cream cheese
1/4 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla
One 9 inch pie crust - baked and cooled
1 box of Lake Shackleford Lemon Pie Mix
2 oz. margarine or butter
2/3 cup water
3 eggs

  • Mix the first 4 ingredients well, pour into the baked pie crust and refrigerate.
  • In a saucepan on top of the stove, mix the Lake Shackleford Lemon Pie, margarine and water.
  • Cook until thickened stirring constantly.
  • Beat, in a cup or bowl, the three eggs needed for the Lemon Pie.
  • Stir the eggs rapidly into the hot lemon mixture, mixing well.
  • Cool the Lemon Mixture, then pour it over the cream cheese mixture in the pie crust.
  • Chill completely and serve.

Frozen Lemon Dessert

1 Pillsbury All-ready Pie Crust
1 box Lake Shackleford Lemon Pie Mix
3 eggs
2 oz. of butter
2/3 cup water
8 ounces
Cool Whip or whipped cream

  • Press crust into a 9x9 or 8x8 inch square pan.
  • Make Lemon Pie as directed and pour into crust.
  • Bake as directed, cool, spread with whipped topping and then freeze. 
  • Cut in squares to serve.
  • Try drizzled with Caramel Pecan Sauce or Royal Fudge Sauce!