EASY LEMON PIE
I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
CLASSIC LEMON PIE
This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!
Provided by ilovefour13
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
- Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
- Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 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.
EASY AS PIE - LEMON PIE - 5 INGREDIENTS
WOW, I grew up on this as a kid and never knew how easy it was to make. one bite and you'll see why. I begged my mom to make it ever year for the holidays.
Provided by fruity pebble
Categories Pie
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- mix egg yolks, milk, juice into large bowl.
- Mix all together until creamy.
- Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.)
- Pour into your pie dish and refridgerate!
- Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!
Nutrition Facts : Calories 170.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 79, Sodium 64.6, Carbohydrate 26.6, Sugar 26, Protein 4.6
EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
SUPER EASY LEMON PIE
I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert. Cooking time is time to freeze.
Provided by DeniseBC
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.
5 MINUTE LEMON PIE
This is a fast and EASY lemon pie. You can put the topping on top or leave it off--it is good either way.
Provided by Darlene Summers
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 1/4 cups cold milk in a large bowl.
- Beat in 2 packages pudding mix and 1/2 the tub of Cool Whip.
- Spread in prepared graham crust.
- Spread remaining Cool Whip topping on top of pie and serve immediately or refrigerate till time to serve.
LEMON DUMP CAKE
This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Provided by fabeveryday
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 6
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®.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg
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