Creamy Lemon Pie Recipes

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LUSCIOUS LEMON CREAM PIE



Luscious Lemon Cream Pie image

Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
3 cups whipping cream, divided
4 drops yellow food color, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
  • Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
  • In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g

CREAMY LEMON PIE



Creamy Lemon Pie image

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

11 (about 160g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
2 (14-ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

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



Creamy Lemon Pie I image

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

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
⅓ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

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

LEMON CREAM PIE



Lemon Cream Pie image

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

1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg substitute
1/2 cup lemon juice
2 teaspoons grated lemon zest
2-1/2 cups reduced-fat whipped topping

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.

LEMON CREAM PIE



Lemon Cream Pie image

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

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

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.

CREAMY LEMONADE PIE



Creamy Lemonade Pie image

"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.

Nutrition Facts : Calories 319 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 368mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

CREAMY LEMON PIE



Creamy Lemon Pie image

Make a Creamy Lemon Pie with frozen lemonade concentrate (thawed) and instant pudding. This no-bake Creamy Lemon Pie is the perfect addition to a picnic!

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.6604 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CREAMY LEMON PIE



Creamy Lemon Pie image

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

1 1/2 cups graham cracker crumbs ((from about 13 whole rectangle graham crackers))
2 Tbsp granulated sugar
1 tsp vanilla extract
6 Tbsp unsalted butter (melted)
2 (14 oz each) cans sweetened condensed milk
3 large egg yolks
2/3 cup fresh lemon juice ((from approximately 5 lemons))
2 tsp lemon zest
1/8 tsp kosher salt
additional lemon zest
lemon slices
fresh raspberries
whipped cream

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



Creamy Lemon Pie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 5

1 (16 oz.) container sour cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 tbsps. sweetened lemonade flavor drink mix
1 (8 or 9-inch) graham cracker crumb crust
Smucker's® Peach Preserves, or a jam or preserve of your choice

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.

CREAMY LEMON PIE



Creamy Lemon Pie image

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

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (20 ounce) can lemon pie filling
1 (9 inch) graham cracker pie crusts

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

CREAMY LEMON MERINGUE PIE



Creamy Lemon Meringue Pie image

Make and share this Creamy Lemon Meringue Pie recipe from Food.com.

Provided by Rhonda O

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

3 eggs, seperated
1 (14 ounce) can sweetened condensed milk
1/2 cup real lemon reconstituted lemon juice
1 ready-made pie crust
1/4 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
  • Pour into crust.
  • In a small bowl, beat egg whites with cream of tartar until foamy.
  • Gradually add sugar until stiff but not dry.
  • Spread meringue on top of pie sealing carefully to edge of crust.
  • Bake 15 minutes or until meringue is golden brown.
  • Cool, chill before serving.

GRANDMA'S LUSCIOUS LEMON CREAM PIE



Grandma's Luscious Lemon Cream Pie image

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

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

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

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From budgetbytes.com


CREAMY LEMON MERINGUE PIE RECIPE - SOUTHERN HOME EXPRESS
2020-09-22 Set the egg whites aside. Combine the egg yolks with the sweetened condensed milk. Stir until it is well mixed. Pour the lemon juice into the mixture and mix well. If you use a mixer, make sure you clean the beaters and dry them. Even a tiny speck of water can prevent the egg whites from forming peaks.
From southernhomeexpress.com


NAOMI JUDD'S CREAMY LEMON PIE RECIPE IS THE BEST LEMON PIE
Lemon Filling: 3 large egg yolks. 1 1/2 cups sugar. 7 tablespoons cornstarch. 1/4 teaspoon salt. 1 1/2 cups hot water. 1/2 cup freshly squeezed lemon juice …
From copymethat.com


LEMON PIE - SUGAR SPUN RUN
2021-05-27 Drizzle melted butter over the graham cracker crumbs. Toss the ingredients together with a fork until combined. All of the crumbs should be evenly coated, the mixture may resemble wet sand. Press the mixture into your 9.5″ pie plate and transfer to a 350F (175C) oven for 10 minutes to bake.
From sugarspunrun.com


THE VERY BEST LEMON PIE RECIPE | THE RECIPE CRITIC
2021-05-18 Using a paddle attachment, mix together cream cheese and sugar. Scrape the bottom of the bowl and mix again briefly. Scrape down the sides and bottom of the bowl again and add the eggs. Mix until thoroughly combined. Add lemon juice, lemon zest, and vanilla and mix until just combined. Lower oven temp to 350.
From therecipecritic.com


LEMON DELIGHT RECIPE CREAM CHEESE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DELICIOUS LEMON CREAM PIE RECIPE | LIFE MADE SIMPLE
2021-04-01 Preheat oven to 325 degrees. In a medium mixing bowl combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist. Press crumbs into a 9-inch oven-safe pie dish. Press up the sides to the edge or rim of the pie dish. Place in the oven and bake for 7 minutes, then remove and let cool.
From lifemadesimplebakes.com


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