CREAMY LEMON PIE
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by Sally
Categories Pie
Time 3h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
CREAMY LEMON PIE I
This lemony cream pie is quick and easy. It is a favorite of my family.
Provided by Becca Jones
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g
CREAMY LEMON PIE
Cool and refreshing creamy lemon filling inside a buttery vanilla graham cracker crust. If you love pies but find them intimidating to bake, this is the recipe for you!
Provided by The Chunky Chef
Categories Dessert
Time 2h36m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Set out a 9" pie pan/pie dish.
- Combine crust ingredients (graham cracker crumbs, sugar, vanilla, and butter) in a mixing bowl and stir to combine well.
- Transfer mixture to 9" pie pan and press evenly into the bottom and sides of pan.
- Bake the crust for 9 minutes, then set aside.
- While crust is baking, make the pie filling by adding the sweetened condensed milk, egg yolks, lemon juice, and salt to a mixing bowl.
- Use hand mixer to beat together for about 2 minutes, scraping the sides of the bowl as needed.
- Tap bowl gently on a counter a couple of times to release any air bubbles from the mixing.
- Pour filling into baked crust, spreading into an even layer.
- Bake in the 350°F oven for 12 minutes, until the center is slightly jiggly, then remove and let sit at room temperature to cool completely.
- Once cooled, cover with plastic wrap and refrigerate at least 2-3 hours, or up to overnight.
- To serve, top with whipped cream, lemon slices, raspberries, and lemon zest if desired.
Nutrition Facts : Calories 499 kcal, Carbohydrate 71 g, Protein 10 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 125 mg, Sodium 271 mg, Fiber 1 g, Sugar 61 g, UnsaturatedFat 7 g, ServingSize 1 serving
CREAMY LEMON PIE
Steps:
- HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust.
- BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve.
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
CREAMY LEMON PIE
This pie is one of the easiest recipes I've ever made. It requires no baking at all. It's very tasty.
Provided by dogloverforever
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In mixing bowl, beat cream cheese until creamy.
- Add condensed milk and lemon juice and beat until mixture is very creamy.
- Fold in lemon pie filling, stir until creamy, and pour into pie crust.
- Refrigerate several hours before slicing and serving.
Nutrition Facts : Calories 407.7, Fat 21.6, SaturatedFat 10.5, Cholesterol 48, Sodium 317.6, Carbohydrate 47.9, Fiber 0.5, Sugar 38.7, Protein 7.3
LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
LEMON CREAM PIE
Plan ahead the lemon curd needs to chill for a minimum of 4 hours or up to 2 days. A vanilla crumb, graham or chocolate crumb crust can be used for this pie. This pie is best prepared a day ahead to allow the lemon/cream filling to set properly or chill for a minumum of 6 hours. This pie is wonderful!
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT7m
Yield 1 (9-inch) pie
Number Of Ingredients 7
Steps:
- In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
- Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
- Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
- In a medium size bowl using an electric mixer whip the cream until soft peaks form.
- Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).
Nutrition Facts : Calories 3884.7, Fat 269.5, SaturatedFat 134.8, Cholesterol 1839.1, Sodium 2531, Carbohydrate 331.2, Fiber 4.7, Sugar 248.7, Protein 54.4
LEMON CREAM PIE
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
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