Lemonade Pie Ii Recipes

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LEMONADE PIE



Lemonade Pie image

The pie recipe is a refreshing dessert perfect for a summer meal. This cool, creamy sweet/tart pie hits the spot on a hot day...and you don't have to heat the oven to make it! With its easy of preparation, this recipe is a great way to get kids helping in the kitchen.-Wilma Rusk, Bringhurst, Indiana

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
3/4 cup partially thawed lemonade concentrate
2 to 3 drops yellow food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Lemon slices and fresh mint, optional

Steps:

  • In a large bowl, combine milk, lemonade concentrate and food coloring if desired. Fold in the whipped topping; spoon into crust. Chill until ready to serve. Garnish with lemon slices and mint if desired.

Nutrition Facts : Calories 381 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 57g carbohydrate (49g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON PIE II



Lemon Pie II image

This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.

Provided by Jan Guinn

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust
½ cup whipped cream for serving

Steps:

  • Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g

SLICE OF LEMON PIE II



Slice of Lemon Pie II image

My friend Minnie gave me a copy of the Holiday Cooking 2005 from the Harvey County Independent, a paper that serves her hometown. I saw this recipe in there and I had to try it. It was so good! It was so tart! It mellowed a little over the next few days, but it was still so good.

Provided by mliss29

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups sugar
5 tablespoons flour
1/2 teaspoon salt
1/4 cup butter
3 eggs
1 teaspoon lemon zest
2 medium lemons, peeled, sliced, and deseeded
1 cup water
2 unbaked pie crusts

Steps:

  • Combine sugar, flour, and salt.
  • Cream in the butter.
  • Beat in the eggs one at a time until mixture is smooth.
  • Add lemon zest, lemon slices, and water.
  • Pour into unbaked pie crust and cover with a top crust.
  • Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
  • Let cool.

Nutrition Facts : Calories 448.2, Fat 22.6, SaturatedFat 8, Cholesterol 85, Sodium 458, Carbohydrate 57, Fiber 2.2, Sugar 31.7, Protein 5.8

CREAMY LEMON PIE II



Creamy Lemon Pie II image

An easy fluffy lemon no-bake pie. The filling is made by folding lemon, gelatin and whipped topping together.

Provided by sal

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup water
1 ½ teaspoons unflavored gelatin
1 lemon, juiced
1 ⅔ cups frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Steps:

  • In a small microwave safe bowl, combine water and gelatin. Microwave for 1 minute. Stir in the lemon juice. Fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. Pour into baked pie shell. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 15.7 g, Fat 11.8 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 127.1 mg, Sugar 3.6 g

FROZEN LEMONADE PIE



Frozen Lemonade Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 8h18m

Yield 8 servings

Number Of Ingredients 7

2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted
One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed
1 teaspoon candied lemon peel, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
  • For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
  • Sprinkle with a little candied lemon peel and serve!

LEMONADE PIE II



Lemonade Pie II image

Good summertime treat!

Provided by Glenda

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h40m

Yield 10

Number Of Ingredients 5

1 (9 inch) deep dish pie crust, baked and cooled
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) can crushed pineapple with juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, mix lemonade, crushed pineapple, and sweetened condensed milk. Fold in whipped topping. Pour filling into pie crust, and freeze. Serve frozen.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 49.3 g, Cholesterol 13.3 mg, Fat 15.1 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 174.2 mg, Sugar 40.4 g

LEMON CLOUD PIE II



Lemon Cloud Pie II image

This is a great pie, and a little different to our usual lemon meringue.

Provided by Carol

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 10

5 eggs, separated
¼ teaspoon cream of tartar
2 teaspoons lemon zest
1 cup white sugar
3 tablespoons cornstarch
1 cup white sugar
1 ⅓ cups water
2 teaspoons lemon zest
⅓ cup lemon juice
1 cup heavy whipping cream

Steps:

  • Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
  • Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
  • Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 54.9 g, Cholesterol 157 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 55.5 mg, Sugar 50.5 g

LEMONADE PIE III



Lemonade Pie III image

Makes a good cool dessert for a hot summer day.

Provided by Gail

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.

Nutrition Facts : Calories 443.5 calories, Carbohydrate 65.5 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 0.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 240.9 mg, Sugar 56.9 g

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.

LEMON CHIFFON PIE II



Lemon Chiffon Pie II image

Make and share this Lemon Chiffon Pie II recipe from Food.com.

Provided by Kim19068

Categories     Pie

Time 2h

Yield 1 9 " pie

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
2 cups sour cream
8 ounces whipped topping
1/4 cup lemonade mix
1 (9 inch) graham cracker crust (I have also used a 9 in baked pie shell)

Steps:

  • Combine the condensed milk, sour cream, the whipped topping and lemonade into a large bowl.
  • Mix well.
  • Spoon into a pie shell and chill before serving.

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