FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
FROZEN LEMON PIE
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
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.
FROZEN LEMON GINGER SNAP PIE
Steps:
- Make crust
- Preheat the oven to 350°F.
- Toss together the cookie crumbs, butter, and sugar with a fork until crumbs are moistened. Press evenly onto bottom and up the side of a 10-inch glass or ceramic pie plate. Bake the crust in the middle of the oven 7 minutes, then cool on a rack.
- Make ice cream
- Bring the cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk the yolks in a bowl until blended, then add the hot cream mixture in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
- Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer's directions.
- Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
- About 20 minutes before serving, put the pie in the refrigerator to soften.
- Do ahead
- The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.
FROZEN GINGER LEMON DROPS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
- For the syrup:
- Bring water to a low simmer and stir until sugar dissolves.
- Add ginger and mint and allow to steep for 20 minutes. Strain and chill.
LEMON CHIFFON GINGERSNAP PIE
Make and share this Lemon Chiffon Gingersnap Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.
- Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish.
- Bake until the crust is firm, 5-7 minutes.
- Pour ¼ cup cold water into a saucepan and sprinkle with the gelatin.
- Let stand until the gelatin softens and swells, 5-10 minutes.
- Stir in the ¾ cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.
- Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.
- Do not allow the mixture to boil.
- Set the saucepan in an ice bath until the mixture is cool to the touch.
- In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.
- Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.
- Pour into the prepared crust, smoothing the top.
- Refrigerate the pie until chilled and firm, 3-4 hours.
- Let stand at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 784.7, Fat 37.4, SaturatedFat 20.2, Cholesterol 181.3, Sodium 492.4, Carbohydrate 108.4, Fiber 1.7, Sugar 65.3, Protein 7.5
KEY LIME PIE WITH A GINGERSNAP CRUST
The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.
Provided by PalatablePastime
Categories Pie
Time 2h
Yield 1 pie, 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chill a mixing bowl and mixer whip.
- Preheat oven to 350°F.
- Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
- Pour crumbs into a bowl and mix well with melted butter.
- Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
- Par-bake crust at 350F for 10 minutes or until nicely browned.
- Allow crust to cool while preparing filling.
- Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
- Add condensed milk and continue beating.
- Add salt, citric acid and lime juice, mixing thoroughly.
- Set bowl aside and allow mixture to thicken somewhat.
- When thickened, evenly pour prepared filling into the crust.
- Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
- Cool pie on a wire rack.
- Using the chilled mixing bowl, beat cream until soft peaks form.
- Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
- Serve whipped cream on pie as desired, garmished with additional lime zest.
- Refrigerate unused portions.
Nutrition Facts : Calories 649.8, Fat 31.6, SaturatedFat 17.3, Cholesterol 212.9, Sodium 439.8, Carbohydrate 83.8, Fiber 1.1, Sugar 54, Protein 10.4
More about "frozen lemon ginger snap pie recipes"
FROZEN LEMON-GINGERSNAP PIE - EDIBLE MONTEREY BAY
From ediblemontereybay.com
Estimated Reading Time 2 mins
4-INGREDIENT FROZEN LEMON PIE RECIPE THAT'S SWEET
From savvymamalifestyle.com
10 BEST PIES WITH GINGERSNAP CRUST RECIPES | YUMMLY
From yummly.com
LEMON CHIFFON PIE WITH GINGERSNAP CRUST RECIPE | BON …
From bonappetit.com
10 BEST GINGER SNAP DESSERT RECIPES | YUMMLY
From yummly.com
LEMON MERINGUE PIE CUPS WITH A GINGERSNAP CRUST
From thelemonapron.com
SUNNY SUNNY SUMMER: FROZEN LEMON ICE BOX PIE WITH …
From everybodylikessandwiches.com
LEMON TART IN A GINGERSNAP CRUST – TAMMY CIRCEO
From tammycirceo.com
FROZEN LEMON GINGERSNAP PIE RECIPE | KEEPRECIPES: …
From keeprecipes.com
FROZEN LEMON GINGERSNAP PIE RECIPE | EPICURIOUS
From epicurious.com
3.9/5 (16)Servings 8-10
FROZEN LEMON GINGER SNAP PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON CREAM PIE WITH PECAN GINGERSNAP CRUST - AMBITIOUS KITCHEN
From ambitiouskitchen.com
NO-BAKE LEMON CHIFFON PIE WITH GINGERSNAP CRUST
From wenthere8this.com
LEMON CREAM PIE WITH TRIPLE GINGER COOKIE CRUST
From bakesbybrownsugar.com
21 BEST FROZEN LEMONADE PIE RECIPES (ALL TYPES) - HOME …
From homestratosphere.com
LEMON PIE WITH GINGER SNAP CRUST RECIPE - IFOOD.TV
FROZEN LEMON PIE | BAKED GOODS | QUENCH MAGAZINE
From quench.me
LEMON CURD AND GINGERSNAP DESSERT - FOODIE ON BOARD
From foodieonboard.com
LEMON TART WITH GINGERSNAP CRUST - GRITSANDPINECONES.COM
From gritsandpinecones.com
FROZEN LEMON GINGER PIE - RECIPE | COOKS.COM
From cooks.com
FROZEN LEMON GINGERSNAP PIE RECIPE - FRIENDSEAT
From friendseat.com
GINGERED LEMON ICEBOX PIE - LEAH-CLAIRE.COM
From leah-claire.com
FROZEN LEMON GINGERSNAP PIE | OREGONIAN RECIPES
From recipes.oregonlive.com
GINGERSNAP PIE CRUST RECIPE - MY FRUGAL HOME
From myfrugalhome.com
FROZEN LEMON PIE - BIGOVEN.COM
From bigoven.com
EASY AND DELICIOUS GINGERSNAP PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
FROZEN LEMON GINGERSNAP PIE - SIDE DISH RECIPES
From fooddiez.com
CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST - COLEY COOKS
From coleycooks.com
LEMON GINGERSNAP PIE - THE AMERICAN PATRIETTE
From theamericanpatriette.com
LEMON-GINGER STRAWBERRY PIE - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON MERINGUE PIE WITH GINGERSNAP CRUST | WILLIAMS SONOMA
From williams-sonoma.com
FROZEN LEMON PIE - RECIPES | COOKS.COM
From cooks.com
RECIPE: LEMON GINGER SNAP PIE - HOTEL CONGRESS
From hotelcongress.com
FROZEN GINGER RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LEMON CHIFFON GINGERSNAP PIE - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
STUPID-EASY RECIPE FOR FROZEN GINGERSNAP PUMPKIN PIE (#1 TOP …
From food.amerikanki.com
SOUR CREAM LEMON PIE - MENNONITE RECIPE - AMISH365.COM
From amish365.com
FROZEN LEMON-RASPBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
FROZEN LEMONADE PIE - FAKE GINGER
From fakeginger.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love