Lemon Pigs Recipes

WATERMELON PIG

Steps:

• Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable.
• Use masking tape to mark off a 6-by-7-inch rectangle on top of the watermelon (with 7 inches running along the length of the watermelon and 6 inches running along the width), slightly off center and a little toward one end of the watermelon (which will be the rear end of the pig). Use the tape as a guide to cut out the top of the watermelon. Reserve the cut piece. Scoop out 4 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use.
• To make the nose: Remove most but not all of the flesh from the reserved piece (there should still be pink showing). Use a 2-inch round cutter to cut a nose piece out of the very center. Trim away any ragged flesh to make a flat pink nose. Cut 2 small spaces in the center with a paring knife and press a raisin into each for nostrils. Cut a thin slice from the front of the watermelon to make a flat space for the nose. Attach the nose with 2 toothpicks.
• To make the feet: Cut the reserved piece of rind in half, right through the space used to make the nose. There will be an arch on each piece, where the nose was cut out. Cut each of these pieces in half, about 1/2 inch above the arch (reserve the pieces without the arch). Cut off the rind from both sides of the arch on each piece, slanting in toward the arch to make 4 feet total. Put the feet under the sides of the pig so they're cradling his belly.
• To make the ears: From the remaining pieces, cut 2 triangles for ears, following the curve of the rind so the ears flop naturally. Attach the ears with toothpicks to the top of the watermelon on either side of the cavity, with the pink side facing forward.
• To make the eyes: Use an apple corer to cut 2 rounds from the remaining scraps. Slice off the pink flesh to create 2 small white circles. Carve a space in the center of each circle (but don't go all the way through) and press a raisin in each for eyes. Attach the eyes with toothpicks.
• To make the tail: Use a paring knife to cut a thin strip of green rind 2 to 3 inches long and about 1/4 inch wide. Twirl the piece tightly about the handle of a spoon or a pen and secure with a rubber band to allow the tail to curl; let sit about 15 minutes.
• Toss the watermelon balls, raspberries, plums and peaches in a large bowl. Add the honey and lemon juice and toss well to coat. Spoon the fruit into the pig. Carve a small niche in the back of the pig that will fit the tail. Unwrap the curly tail and insert it into the space. Refrigerate the pig until ready to serve.

LEMON PIE II

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

LEMON PIGS

Steps:

• Choose the snout end of the pig and decide which will be the bottom. Cut the bottom off so the pig will sit flat.
• At the snout end cut two flaps for the ears. Pull them out a little so the will stand out but not too much or it will break.
• Use cloves for the eyes.

ROAST SUCKLING PIG

Steps:

• Preheat the oven to 450 degrees. In a bowl, combine the orange, lime, and grapefruit juice and whisk together. Wash and pat the pig dry with paper towels. Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up. Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed. Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth. Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary). Cover the tail and ears with small pieces of foil to prevent them from burning. Place the pig in the oven and baste with the citrus juice mixture. After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees. Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices. To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear. The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg. Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil. Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter. Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens. Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple. Carve at the table, with confidence.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.