Frosty Lemon Pie Recipes

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FROSTY LEMON CHIFFON PIE



Frosty Lemon Chiffon Pie image

Provided by Sandra Lee

Categories     dessert

Time 12m

Yield 6 servings

Number Of Ingredients 10

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten* (See Disclaimer)
1/2 cup sugar

Steps:

  • In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
  • Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

FROSTY LIME PIE



Frosty Lime Pie image

This frozen dessert delivers cold, tart relief on a hot summer day. Pearl Byrd Foster served this pie on her menu at Mr. and Mrs. Foster's Place, her 15-table restaurant on the Upper East Side. Ms. Foster opened the restaurant after a 30-year career in hotel, department store and food magazine kitchens. Raymond Sokolov, a former food editor of The New York Times, wrote about this recipe in 1971. The real secret to making this pie, he said, is in how you handle the egg yolks. Heat them too much and they scramble, or too little and they won't thicken. When the yolks get too hot for your finger, around 165 degrees, they're hot enough.

Provided by The New York Times

Categories     ice dishes, pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup superfine sugar
Pinch of salt
1/4 cup unsalted butter, at room temperature
5 eggs, separated
3/4 cup superfine sugar, divided
2/3 cup fresh squeezed, strained lime juice
2 teaspoons grated lime zest
1/8 teaspoon salt
1 1/2 cups heavy cream, whipped
Thin slices of lime or fresh strawberries
Sugar

Steps:

  • Heat oven to 350 degrees.
  • Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
  • Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
  • Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
  • Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
  • Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
  • Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
  • Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 27 grams, TransFat 0 grams

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

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

FROZEN LEMON PIE



Frozen Lemon Pie image

With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6-8 servings.

Number Of Ingredients 5

1-3/4 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

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.

Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.

FROSTY LEMONADE PIE



Frosty Lemonade Pie image

Crushed lemon sandwich cookies give this creamy pie extra flavor. It's a wonderful dessert to store in the freezer for nights when you need a low-sugar treat in a hurry. -Emma Overby, East Prairie, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (8 ounces) fat-free cream cheese
1 tub (.5 ounce) sugar-free lemonade soft drink mix
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (9 inches)
Lemon slices and fresh mint leaves, optional

Steps:

  • Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. , Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs., Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.

Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 404mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

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