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Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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---
# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
Lemon Sponge Pie
Cake Lemon Pie
1 C sugar
5 T. flour
juice and grated rind of
1 lemon or 1 tsp extract
2 eggs (yolks unbeaten
2 T. melted butter
1 C milk
stir altogether (last) 2 egg
whites beaten stiff and
Back:
fold into mixture &
pour into unbaked crust.
---
# Lemon Sponge Pie
*(Original card title: "Cake Lemon Pie")*
## Ingredients
### Filling
- 1 cup sugar
- 5 Tbsp flour
- Juice and grated rind of 1 lemon (or 1 tsp lemon extract)
- 2 egg yolks, unbeaten
- 2 Tbsp melted butter
- 1 cup milk
### Meringue Fold-In
- 2 egg whites, beaten stiff
### Crust
- 1 unbaked 9" pie crust
## Instructions
1. Preheat oven to 350°F.
2. Combine sugar and flour in a large bowl.
3. Add lemon juice, lemon zest, unbeaten egg yolks, melted butter, and milk. Stir until well combined and smooth.
4. In a separate bowl, beat egg whites to stiff peaks.
5. Gently fold beaten egg whites into the lemon mixture until just incorporated — do not deflate.
6. Pour filling into an unbaked pie crust.
7. Bake at 350°F for 35 to 40 minutes until the top is golden and the center is just set with a slight wobble.
8. Cool completely before slicing — the two layers set as the pie cools.
## Editor's Notes
- **"Cake Lemon Pie"** is the verbatim title on the original card and a legitimate period recipe category. Renamed "Lemon Sponge Pie" for searchability — the most widely recognized period name for this specific technique and ingredient profile.
- **Self-separating technique:** This pie is intentionally self-separating — the loose batter with folded egg whites divides during baking into two distinct layers: a dense lemon custard on the bottom and a light sponge cake layer on top. The "cake" in the original title refers to this upper layer. Same principle as the Impossible Coconut Pie elsewhere in this collection, but older and achieved without Bisquick. -
Lemon Spice Puffs
LEMON SPICE PUFFS THE TAMPA TRIBUNE
¼ c. water (105-115F.) 2 TB. poppy seed
1 pkg. active dry yeast 1 TB. grated lemon peel
1 c. warm milk(105-15) 1 tsp. salt
½ c. sugar 3 c. all-purpose flour
5 TB. butter, or margarine softened
2 eggs 2 tsp. ground nutmeg
Place warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Stir in warm
milk, 6 tablespoons sugar, butter, poppy seed,
lemon peel, salt and 2 cups flour; blend well.
Add eggs and remaining flour, stirring until
smooth.
Card 1 Back:
Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. Stir batter
down.
Grease 18 (2½") muffin pan cups. Spoon batter
into cups, filling half full. In small bowl,
combine remaining 2 tablespoons sugar & nutmeg.
Sprinkle about ½ teaspoon sugar mixture evenly
over each cup. Cover; let rise in warm place
until doubled in size, about 30-45 minutes.
Bake at 375 F. for 20 minutes or until done.
Remove from cups. Let cool on wire racks.
Yield: 1½ dozen puffs.
---
# Lemon Spice Puffs
*The Tampa Tribune*
*Yields 1 1/2 dozen puffs*
## Ingredients
- 1/4 cup water (105–115°F)
- 1 pkg. active dry yeast
- 1 cup warm milk (105–115°F)
- 1/2 cup sugar, divided (6 Tbsp + 2 Tbsp)
- 5 Tbsp butter or margarine, softened
- 2 eggs
- 2 Tbsp poppy seed
- 1 Tbsp grated lemon peel
- 1 tsp salt
- 3 cups all-purpose flour, divided (2 cups + 1 cup)
- 2 tsp ground nutmeg
## Instructions
1. Place warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved.
2. Stir in warm milk, 6 tablespoons sugar, butter, poppy seed, lemon peel, salt, and 2 cups flour; blend well.
3. Add eggs and remaining flour, stirring until smooth.
4. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour. Stir batter down.
5. Grease 18 (2 1/2") muffin pan cups. Spoon batter into cups, filling half full.
6. In a small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
7. Cover; let rise in warm place until doubled in size, about 30–45 minutes.
8. Bake at 375°F for 20 minutes or until done.
9. Remove from cups. Let cool on wire racks. -
Lemon Spice Bread / Sweet Spice Butter
(BREAD MACHINE RECIPE)
LEMON SPICE BREAD THE TAMPA TRIBUNE
1/2 c. water (70-80 degrees)
1 egg ½ tsp. salt
2 TB. lemon juice 1/8 tsp. ground nutmeg
2 TB. butter 2 c. bread flour
2 TB. sugar 1½ tsp. bread machine
1½ TB. poppy seed yeast
2 tsp. grated lemon peel
Sweet Pice Butter
Select loaf size recommended by the manufacturer
of bread machine. Measure all ingredients into
bread machine pan in the order that the manu-
facturer suggests. Process in basic cycle on
lightest crust setting (or select medium crust
Card 1 Back:
setting based on your machine and preference for
crust color). Remove baked bread from pan and
cool on wire rack. Bread is tart; serve with
Sweet Spice Butter. Makes one loaf.
SWEET SPICE BUTTER:
In small bowl, combine ½ cup softened butter or
margarine, 1/3 cup sifted powdered sugar, and
1/8 to ¼ teaspoon ground nutmeg. Beat until
smooth. Cover and chill.
---
# Lemon Spice Bread (Bread Machine)
*The Tampa Tribune*
*Makes one loaf*
## Ingredients
### Bread
- 1/2 cup water (70–80 degrees)
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. sugar
- 1 1/2 Tbsp. poppy seed
- 2 tsp. grated lemon peel
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp. bread machine yeast
### Sweet Spice Butter
- 1/2 cup softened butter or margarine
- 1/3 cup sifted powdered sugar
- 1/8 to 1/4 tsp. ground nutmeg
## Instructions
### Bread
1. Select loaf size recommended by the manufacturer of your bread machine.
2. Measure all ingredients into the bread machine pan in the order that the manufacturer suggests.
3. Process on the basic cycle on the lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
4. Remove baked bread from pan and cool on wire rack.
5. Bread is tart; serve with Sweet Spice Butter.
### Sweet Spice Butter
1. In a small bowl, combine softened butter or margarine, sifted powdered sugar, and ground nutmeg.
2. Beat until smooth.
3. Cover and chill. -
Lemon Pound Cake
Oct 29
1965 Lemon Pound Cake (Pauline C.
1 pkg. Duncan Hines De lux golden
cake mix
1 " Lemon Instant pudding
3/4 cup water
3/4 " salad oil (I use Crisco oil)
4 eggs Put everything at once
Combine in mixer & beat 10 min
Bake in angel cake tin - 350 oven 1 hr
Remove from pan immediately Do not
grease pan
Back: blank
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# Lemon Pound Cake
*From Pauline C., October 29, 1965*
## Ingredients
- 1 pkg Duncan Hines De Lux golden cake mix
- 1 pkg lemon instant pudding
- 3/4 cup water
- 3/4 cup salad oil (Crisco oil)
- 4 eggs
## Instructions
1. Put everything in mixer at once.
2. Beat 10 minutes.
3. Bake in angel cake tin at 350° for 1 hour.
4. Remove from pan immediately. Do not grease pan. -
Lemon Pie / Toasted Coconut Cream Pie
Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT
Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.
---
# Lemon Pie and Toasted Coconut Cream Pie
*Two recipes on one card.*
---
## Lemon Pie
### Ingredients
- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon
### Instructions
1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.
---
## Toasted Coconut Cream Pie
### Ingredients
- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut
### Instructions
1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut. -
Lemon Oatmeal Cookies
New Recipe
For Cookies
Here is a new recipe for fresh
lemon oatmeal cookies which
makes three dozen. Use ½ cup
shortening, ½ cup granulated
sugar, ½ cup brown sugar, 1
egg, 1 teaspoon grated lemon
peel, 3 tablespoons lemon juice,
¾ cup sifted flour, ½ teaspoon
salt, ½ teaspoon soda, 2½ cups
oatmeal.
1—Cream shortening; a d d
sugars gradually and cream
well. 2—Beat in egg until light
and fluffy; add lemon peel and
juice. 3—Sift flour, salt and
soda together; add with rolled
oats to creamed mixture. 4—
Drop from teaspoon o n t o
greased baking sheet and bake
STRAWBER[ry — text cut off]
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# New Recipe For Cookies
*Makes three dozen*
## Ingredients
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp grated lemon peel
- 3 Tbsp lemon juice
- 3/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 1/2 cups oatmeal (rolled oats)
## Instructions
1. Cream shortening; add sugars gradually and cream well.
2. Beat in egg until light and fluffy; add lemon peel and juice.
3. Sift flour, salt, and soda together; add with rolled oats to creamed mixture.
4. Drop from teaspoon onto greased baking sheet and bake 375°F for 10 to 12 minutes. -
Lemon Jello Salad
Lemon Elinor Cook
1 pkg Jello
1 cup boiling water )
chill and then
add 1 small can crushed
pineapple
1 small can cranberry
sauce
add 1 cup nuts
chill salad or whipped
Back:
- March 12
- around 3:30 o'clock
Bill
---
# Lemon Jello Salad
*From Elinor Cook*
## Ingredients
- 1 pkg lemon Jello
- 1 cup boiling water
- 1 small can crushed pineapple
- 1 small can cranberry sauce
- 1 cup nuts
## Instructions
1. Dissolve Jello in 1 cup boiling water.
2. Chill until beginning to set.
3. Add crushed pineapple and cranberry sauce.
4. Add nuts.
5. Chill until set. Serve as salad or with whipped topping. -
Lemon Jello Icebox Dessert
Dessert
2 3oz lemon jello
1½ c sugar dissolve
¼ t salt
2 cups Boil Water
1½ t lemon rind
2/3 cups " juice
2 can everapid milk
2/3 c melted Margarine
4 c graham Cracker
1 Jtaladen
1 Mayonnaise
dissolve,
sugar, salt, Jello lemon
Rind + juice in boiling
Water set jello until firm
beat + add milk. Margarine
mix with Cracker Crumbs Pat
into pan pour mix on crumbs some
save some crumbs for tops
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# Dessert (Lemon Jello Icebox Dessert)
## Ingredients
### Filling
- 2 (3 oz) packages lemon Jell-O
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 cups boiling water
- 1 1/2 tsp lemon rind
- 2/3 cup lemon juice
- 2 cans evaporated milk
### Crust
- 2/3 cup melted margarine
- 4 cups graham cracker crumbs
## Instructions
### Filling
1. Dissolve Jell-O, sugar, and salt in boiling water.
2. Add lemon rind and lemon juice.
3. Set jello mixture until firm.
4. Beat, then add evaporated milk.
### Crust
1. Mix melted margarine with graham cracker crumbs.
2. Pat crumb mixture into pan.
### Assembly
1. Pour filling mixture over crumb crust.
2. Top with some crumbs reserved from crust mixture. -
Lemon Garnishes
Lemon Garnishes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables and salads. People
with jaded appetites who ought to eat are often tempted by a garnish.
Back:
Powdered sugar
1 c butter (or 1/2 + 1/2 shortening
---
# Lemon Garnishes
## Notes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables, and salads. People with jaded appetites who ought to eat are often tempted by a garnish. -
Lemon Cookies, Portuguese Style
LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.
1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)
In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine
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# Lemon Cookies, Portuguese Style
*Makes about 36*
## Ingredients
- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)
## Instructions
1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool. -
Lemon Chiffon Pie
• lemon chiffon pie
Beat egg yolks and put in top
of a double boiler with lemon juice, salt,
and ¼ cup of sugar. Cook over hot water
until of custard consistency. Then add
gelatin which has been soaking in cold
water. When gelatin has dissolved stir in
lemon rind. Cool. When mixture begins
to thicken, fold in egg whites which have
been stiffly beaten with the remaining ½
cup of sugar. Fill a baked 9-inch pie shell
and chill in the refrigerator. Sweetened
whipped cream makes a delicious top-
ping for this pie.
½ cup lemon juice
½ teaspoon salt
¾ cup sugar
4 eggs
1 tablespoon unflavored gelatin,
dissolved in
¼ cup cold water
1 teaspoon grated lemon rind
Tested by The American Home
Back:
[photograph of lemon chiffon pie]
• lemon chiffon pie
---
# Lemon Chiffon Pie
*Tested by The American Home*
## Ingredients
- 1 baked 9-inch pie shell
- 1/2 cup lemon juice
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 4 eggs, separated
- 1 Tbsp unflavored gelatin, dissolved in 1/4 cup cold water
- 1 tsp grated lemon rind
- Sweetened whipped cream, for topping
## Instructions
1. Beat egg yolks and put in top of a double boiler with lemon juice, salt, and 1/4 cup of sugar.
2. Cook over hot water until of custard consistency.
3. Add gelatin which has been soaking in cold water.
4. When gelatin has dissolved, stir in lemon rind.
5. Cool.
6. When mixture begins to thicken, fold in egg whites which have been stiffly beaten with the remaining 1/2 cup of sugar.
7. Fill a baked 9-inch pie shell and chill in the refrigerator.
8. Serve with sweetened whipped cream as a topping.