LEMON DREAM PIE RECIPE - (4.3/5)
Provided by sleepy-writer
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees Make a single pie crust or using a store bought crust place in a 9 inch pie dish and make a pretty fluted edge or other design. Prick the bottom and sides of the crust with a fork. Place a piece of parchment into the crust and fill with pie weights or dry beans to help the crust keep it's shape. Bake for 10 minutes Remove the parchment with pie weights carefully and set aside. Continue cooking the crust an additional 2 - 3 minutes or until golden and cooked through. Set aside to cool completely (about 1 hour). When the crust is completely cool make the filling. In a medium bowl beat the softened cream cheese with the sugar until smooth. Add lemon zest and curd and beat until completely smooth. Here is the lemon curd I use :) Next add the container of Cool Whip and mix until incorporated. Pour into cooled crust and cover with plastic wrap and refrigerate for 3 - 4 hours before serving. Serves 8 - 10 Enjoy!
DREAM WHIP PIE
I forgot how quick and easy and inexpensive this pie was! My sister made this a while back, and I'm so glad she did! This is such a great summer pie...light and fluffy and can be made with any flavor pudding to please everybody! I also use a little bit of Cool Whip on top to make extra yummy! This recipe is from the back of the Dream Whip box.
Provided by Troop Angel
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
- Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
- Beat on high speed 2 minutes, scraping bowl occasionally.
- Spoon into pie shell.
- Refrigerate at least 4 hours.
- Garnish as desired.
- Store leftover pie in refrigerator.
Nutrition Facts : Calories 332.1, Fat 13.5, SaturatedFat 6.8, Cholesterol 11.7, Sodium 559.9, Carbohydrate 49, Fiber 0.4, Sugar 38.1, Protein 4.3
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
LEMON DREAM TASSIES
Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
- Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
- In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g
LEMON DREAM PIE
A lovely lemon filling flavors this light pie created by our Test Kitchen. Served atop a raspberry jam drizzle, it's refreshing on a warm day.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the water and soft drink mix until dissolved. Stir in lemonade concentrate. , In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemonade mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle jam onto dessert plates; top with a piece of pie. Refrigerate leftovers.
Nutrition Facts :
LEMON DREAM PIE
Make and share this Lemon Dream Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine the water and Koolaid until dissoved.
- Stir in lemonade concentrate.
- In a mixing bowl, beat the cream cheese, powedered sugar, vanilla and koolaid mixture until fluffy.
- Fold in whipped cream.
- Spread into crust.
- Chill at least 1 hour or until set.
Nutrition Facts : Calories 587.7, Fat 41.9, SaturatedFat 22, Cholesterol 112.7, Sodium 353, Carbohydrate 49.9, Fiber 0.6, Sugar 36.4, Protein 5
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
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- To make meringue pie shell: Position oven rack in the center of the oven; preheat to 275 degrees F. Line a 9-inch deep-dish pie pan with foil, dull-side up. Lightly brush foil with oil.
- Beat 3 egg whites in a large, grease-free mixing bowl with an electric mixer on low speed for 30 seconds. Gradually raise the speed to high and continue beating until the whites are frothy and opaque. Add cream of tartar and beat until the whites just begin to form soft peaks. Immediately begin adding sugar a bit at a time. Beat in vanilla. Continue to beat until the meringue stands in stiff, but not dry, peaks. Fold confectioners' sugar into the meringue evenly.
- Spoon the meringue into the prepared pie pan and use the back of the spoon to hollow out the center and spread the mixture up the sides to form a pie shell.
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