Ethereal Lemon Pie Recipes
EAGLE BRAND® LEMON CREAM PIE
You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
- Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
- Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 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.
RICH LEMON CURD
Make and share this Rich Lemon Curd recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 30m
Yield 1 1/2-2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a heavy medium saucepan over medium low heat.
- Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
- Whisk in the yolks until smooth.
- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
- Immediately pour lemon curd through a strainer into a bowl.
- Let cool to room temperature, whisking occasionally.
- Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).
Nutrition Facts : Calories 1174.5, Fat 79.5, SaturatedFat 45.4, Cholesterol 1001.8, Sodium 573.4, Carbohydrate 111.4, Fiber 1.6, Sugar 102.8, Protein 11.9
TANGY LEMONADE PIE
I really enjoy lemon pie, but I have to watch my sugar intake. So I experimented with sugar-free gelatin and lemonade mix to come up with this light pie that's absolutely delicious. -Carol Anderson, West Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.
Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
ETHEREAL LEMON PIE
Make and share this Ethereal Lemon Pie recipe from Food.com.
Provided by Derf2440
Categories Pie
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat oven to 225f degrees.
- Trace a 9 inch circle on a sheet of parachment paper.
- Place the paper on a baking sheet.
- Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
- Increase the speed to medium high and add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
- Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
- Spoon the meringue into a pastry bag fitted with a large star tip.
- Starting at the outside edge of the circle traced on the partachment paper, pipe the meringue into a spiral to fill the circle.
- Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rosettes along the edge to make a rim, then pipe a second tier or rosettes on the shoulders of the first tier.
- Or, if you don't have a pastry bag, spoon the meringue in circle scooping the sides upward to form a rim.
- Bake for 1 hour, or until the meringue is dry to touch.
- Turn off the oven and leave the meringue in the oven for 2 hours.
- Peel off the paper.
- Store the meringue, tightly wrapped, if not using immediately.
- Just before serving, beat the cream with an electric mixer on high speed in a large bowl just until stiff peaks form.
- Beat in the lemon curd just until combined well.
- Spoon the lemon filling into the meringue shell, arrange the berries on top and lightly sift confectioners' sugar over the berries.
- Serve immediately.
Nutrition Facts : Calories 182.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 30.6, Sodium 55.3, Carbohydrate 25.8, Sugar 25.1, Protein 2.3
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