Frenchlemonpie Recipes

FRENCH CANADIAN LEMON PIE

Steps:

• Preheat oven to 400°F.
• Place frozen pie shell on a baking sheet, let stand 10 minutes.
• Then, using a fork, prick bottom and side of shell in several places.
• Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
• Remove shell from oven.
• Reduce oven temperature to 375°F.
• Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
• Wrap and set aside to use for cream later.
• Squeeze 1/2 cup juice from lemons.
• In large bowl, whisk eggs.
• Gradually whisk in 3/4 Cup sugar until dissolved.
• Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
• Pour into warm pie shell.
• Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
• Before serving, pour remaining 1/2 Cup cream into a bowl.
• Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
• Beat until soft peaks will form when beaters are lifted.
• Serve pie warm, room temperature or cold.
• Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.

FRENCH LEMON PIE

Steps:

• Set oven to 350 degrees F (bottom rack).
• In a bowl, beat eggs for about 3 minutes.
• Add in corn syrup, rind and melted butter; mix to combine.
• In a small bowl, mix together flour and sugar.
• Add to the egg mixture; mix to combine well.
• Pour into unbaked prepared pie shell.
• Bake for 45-50 minutes.
• Cool to room temperature, then chill before serving.
• Just before serving, mound/spread on the whipped cream on top of the pie.

EASY LEMON PIE

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.

FRENCH-STYLE LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

EASY LEMON PIE

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.

FROZEN LEMON PIE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

FRENCH LEMON PIE

Steps:

• Line 9-inch pie plate with shell and flute edge.
• In medium bowl, beat eggs well.
• Add corn syrup, lemon peel and juice and melted butter.
• Combine sugar and flour and stir into egg mixture.
• Pour into unbaked pastry shell.
• Bake at 350° for 50 minutes.
• Chill.
• Top with dollops of whipped cream to serve.