Amish Lemon Pie Recipes

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AMISH SUNNY LEMON PIE



Amish Sunny Lemon Pie image

This is a tart and citrusy pie..it is sort of like a chess pie, though not quite as dense.You will need pastry for 2 9" pies plus the 2 egg yolks are in addition to 6 large eggs..

Provided by grandma2969

Categories     Pie

Time 1h10m

Yield 2 9

Number Of Ingredients 9

6 large eggs
2 egg yolks
1 cup fresh lemon juice (5-6 lemons)
1/2 cup fresh orange juice (1 large orange)
1 1/2 cups granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon grated lemon, zest of
speck salt

Steps:

  • Preheat the oven to 425*.
  • Roll out the pastry and line 2 9" pie pans.Prick the pie shells all over with a fork.
  • Bake for 3 minutes.
  • Prick again and pat the pastry up the sides of the pan with the back of a fork if it is slipping.
  • .bake 2 minutes longer, then remove from the oven to cool.
  • Meanwhile, prepare the filling. Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt until the mixture is combined but no bubbles or froth has formed.
  • Pour the mixture into the baked shells and bake 30-35 minutes, or until the filling is deep golden on top.
  • cool thoroughly on a rack before serving.

Nutrition Facts : Calories 1325.3, Fat 63.1, SaturatedFat 33.5, Cholesterol 986.3, Sodium 264.6, Carbohydrate 172.2, Fiber 0.6, Sugar 159.6, Protein 24.6

AMISH LEMON PIE



Amish Lemon Pie image

Make and share this Amish Lemon Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 ounces lemon pudding mix
1 ounce knox unflavored gelatin
1 cup granulated sugar
2 1/4 cups water
2 tablespoons lemon juice
3 egg yolks
1 teaspoon grated fresh lemon rind
1 tablespoon butter, melted
3 egg whites
1 cup Cool Whip
1 9-inch baked pie crust

Steps:

  • Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
  • Blend in egg yolks, and add remaining water.
  • Cook and stir over medium heat.add lemon rind and butter.
  • Beat egg whites till peaks form.gradually fold into hot pie filling.
  • cover with waxed paper, chill --
  • Blend cool whip into chilled pie filling.
  • Pour into pie shell.
  • Garnish with remaining topping and lemon slices if desired -- .

Nutrition Facts : Calories 336.1, Fat 13.2, SaturatedFat 5.5, Cholesterol 74.6, Sodium 308.8, Carbohydrate 48.7, Fiber 0.4, Sugar 27.4, Protein 6.8

MEYER LEMON PIE



Meyer Lemon Pie image

A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.

Provided by Melissa Cebrian

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
  • Pour melted butter into the blender and blend for 30 seconds more.
  • Transfer lemon filling to the pastry shell.
  • Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g

LEMON SPONGE PIE I



Lemon Sponge Pie I image

Light, lemony pie. Perfect for spring!

Provided by Kitty

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
3 tablespoons butter, softened
1 ¼ cups white sugar
4 egg yolks, beaten
3 tablespoons all-purpose flour
1 pinch salt
1 ¼ cups milk
2 tablespoons grated lemon zest
⅓ cup lemon juice
4 egg whites

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl cream together the butter and sugar until light and fluffy.
  • Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
  • In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
  • Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 47.1 g, Cholesterol 116.9 mg, Fat 14.8 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 195.1 mg, Sugar 33.5 g

SHAKER LEMON PIE



Shaker Lemon Pie image

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Provided by Susan Hissam

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
  • Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
  • Brush the top with milk and sprinkle granulated sugar on top.
  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g

AMISH BUTTERMILK PIE



Amish Buttermilk Pie image

There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.

Provided by Yoly

Time 1h20m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 medium lemon, zested
2 tablespoons all-purpose flour
1 ¾ cups buttermilk
¼ cup lemon juice
2 large eggs, beaten
2 tablespoons unsalted butter, softened
1 teaspoon lemon extract
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
  • Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 28.1 g, Cholesterol 37.5 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 128 mg, Sugar 18.9 g

AMISH VANILLA PIE



Amish Vanilla Pie image

Syrup pie (Treacle Tart) has always been my husband's favorite from his English mum. This Amish Vanilla Pie recipe from Marcia Adam's "New Recipes from Quilt Country" is similar in flavor but has more filling and a crumb topping. It tastes like a pecan pie but more vanilla tasting (great for people like my husband who likes pecan pie, but hates the nuts or for people who think they "should" like shoo-fly pie, but hate the molasses). It cuts beautifully.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

unbaked 9-inch pie shell
1 egg
1 tablespoon all-purpose flour
1/2 cup dark brown sugar, packed
1/2 cup light corn syrup
1 cup water
1 teaspoon vanilla extract
1/4 ground mace (I omit)
1/8 teaspoon salt
1 cup all-purpose flour
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ground mace (I omit)
1/8 teaspoon salt
1/4 cup cold butter

Steps:

  • In a medium saucepan, whisk the egg until frothy.
  • Whisk in the flour.
  • Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
  • Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
  • Remove from the heat and let cool to room temperature.
  • (Filling will be slightly thickened.).
  • While the filling is cooling, prepare the crumb topping.
  • In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
  • Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
  • Pour the cooled filling into the pastry shell.
  • The pastry will be only half full but the pie will rise as it bakes.
  • Sprinkle with the crumb topping.
  • Cover the edges of the pastry with foil to prevent over browning.
  • Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
  • (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
  • Cool completely before cutting.
  • Serve warm or cold.

Nutrition Facts : Calories 288.1, Fat 6.6, SaturatedFat 3.9, Cholesterol 41.7, Sodium 226, Carbohydrate 56.1, Fiber 0.5, Sugar 32.4, Protein 2.6

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