Chard Lemon Cheese Pie Recipes

CHARD, LEMON & CHEESE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. Drain the ricotta in a sieve for a few mins to remove the whey. Thoroughly wash the chard, and in a clean tea towel, dry the chard, then finely slice.
• Heat the olive oil in a wok over a medium heat, add the leek, onion, garlic, chilli, preserved lemon, cumin and fennel seeds with a big pinch of salt and cook until the leek and onion are softened and fragrant - about 10 mins. Add the chard, herbs and a good squeeze of lemon juice and season, cook for a few mins until the leaves are wilted but not mushy. Allow to cool, and then squeeze the chard in a sieve to remove any excess moisture.
• Whisk the eggs in a bowl until a little frothy and mix in the ricotta and feta. Stir in the greens mixture until well combined and grate over some nutmeg.
• Remove the filo from the pack. Brush the inside of a 20 x 9cm deep cake tin with a little rapeseed oil, and lay a sheet of filo in it, smoothing over the base and up the sides with your fingers - it should cover the bottom and reach up the sides, overhanging the edge. Brush with more oil to cover the pastry and repeat, laying another sheet to make sure the base is completely covered. Gradually build up the layers, brushing with plenty of oil between sheets, adjusting the positioning of the sheets to get even coverage until the tin is fully lined.
• Fill the tin with the cheese and greens mixture and cover with the filo, brushing with oil between layers and on the top. Add herbs between the layers for a pretty touch. Crumple the filo in the middle of the pie for an extra crispy ruffled texture and scatter with a few more fennel seeds. Bake for 50 mins until golden and the filling is set. Allow to settle for at least 20 mins before removing from the tin. Cool completely and chill in the fridge until ready to serve.

SWISS CHARD PIE

Steps:

• In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
• In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
• Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
• Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
• To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

HOMEMADE LEMON CHEESE PIE

Steps:

• Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

LEMON CHEESECAKE PIES

Steps:

• Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

LEMON CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F.
• If using refrigerated pie dough, lightly roll it out to a 12-inch circle, then transfer it to a 9-inch pie plate, trimming the pastry, leaving a 1/2-inch overhang around the edge of the plate. Flute the edges, then line the pastry shell with a double layer of heavy-duty foil.
• Bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
• In a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
• Bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
• Remove the pan from the heat & stir in the butter, lemon zest & food coloring. Carefully stir in the 1/2 cup of lemon juice, before letting this mixture cool for about 1 hour, bringing it down to room temperature.
• In a large mixing bowl, carefully beat the cream cheese & powdered sugar until smooth, then fold in the whipped topping & the last 1 teaspoon of lemon juice.
• Spread this cheese mixture onto the baked crust, then top that with the lemon filling. Refrigerate for 6 hours or until the top is set, before slicing.

LEMON (CHEESE) PIE

Steps:

• Blend the milk and softened cream cheese together until smooth.
• Add the lemon juice and blend until thickened.
• Pour into prepared crust and refrigerate at least 1 hour.

LEMON CHEESECAKE STREUSEL PIE

Steps:

• Mix eggs, sugar, lemon juice, egg yolks, and butter in a saucepan. Cook over low heat, watching for lumps forming, 15 to 20 minutes. Strain lemon filling into a bowl and let cool for 1 hour.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Press pie crust into an ungreased 9-inch pie pan; prick several times with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, and butter in a bowl for the streusel topping and set aside.
• Mix cream cheese, sugar, egg, and vanilla extract together in another bowl. Spread cheesecake mixture into the pie crust, cover with cooled lemon filling, and top with the streusel.
• Bake in the preheated oven until filling is set and streusel is golden brown, about 45 minutes.