Lemon Pie Filling Recipes

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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

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LEMON FILLING



Lemon Filling image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

LAYERED LEMON PIE



Layered Lemon Pie image

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

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

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

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.

EASY LEMON PIE



Easy Lemon Pie image

A short and easy recipe for lemon icebox pie.

Provided by Nancy D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice

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.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g

LEMON FILLING



Lemon Filling image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks, well beaten
2 tablespoons unsalted butter
2 teaspoons grated lemon peel

Steps:

  • Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
  • Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

JELL-O® LEMON PIE



Jell-O® Lemon Pie image

I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.

Provided by Karen Macak

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h40m

Yield 10

Number Of Ingredients 8

1 ½ cups crushed graham crackers
½ cup white sugar
6 tablespoons unsalted butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (14 ounce) can chilled sweetened condensed milk
1 (8 ounce) package cream cheese, at room temperature
1 large lemon, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
  • Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
  • Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g

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