Lemonlusciouspie Recipes

LUSCIOUS LEMON PIE

Steps:

• In the top of a double boiler, combine sugar, cornstarch and salt. Stir in milk, egg yolks and lemon juice. Cook and stir over boiling water until thickened and bubbly. Cook and stir 3 minutes longer. Remove from the heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture is room temperature, stir in sour cream. Pour into shell and refrigerate several hours or overnight. , For topping, whip cream until thickened; beat in sugar and almond extract, if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving.

LUSCIOUS LEMON LAYER PIE

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.

GRANDMA'S LUSCIOUS LEMON CREAM PIE

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.

LEMON LUSCIOUS PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
• Cook over medium heat, stirring constantly, until thick.
• Cover and cool.
• Fold in sour cream; pour into baked pie shell.
• Chill in the refrigerator at least 2 hours.
• Top with whipped cream and lemon slice curls.

LUSCIOUS LEMON LAYER PIE

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

WORLD'S BEST LEMON PIE

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.

LEMON SHAKER PIE RECIPE BY TASTY

Steps:

• Zest and thinly slice the lemons into rounds, removing any seeds.
• Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
• Preheat the oven to 425°F (220°C).
• Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
• On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
• In a small bowl, whisk together the egg yolk and water until fully combined.
• Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
• Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
• Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
• Let the pie cool for 45-60 minutes before slicing and serving.
• Top each slice with a lemon twist and dust with powdered sugar.
• Enjoy!

LEMON LUSCIOUS PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for . 9 to 11 minutes or until light golden brown cool.In medium saucepan, combine sugar and cornstarch blend well. Stir in milk, lemon juice and egg yolks cook over medium heat until thick, stirring constantly. Remove from heat stir in margarine and lemon peel. Cool slightly. Fold in sour cream. Spoon into cooled baked shell. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.Nutrition Per Serving: Calories 430 Protein 4g Carbohydrate 44g Fat 27g Sodium 270mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LUSCIOUS LEMON MERINGUE PIE

Steps:

• Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
• Preheat oven to 375 degrees.
• Zest the lemon and set 2 tablespoons of the zest aside.
• Squeeze 2 tablespoons of juice out of the lemon and set aside.
• Place egg whites into mixing bowl and set aside.
• In a large glass bowl, stir together the egg yolks and cold water.
• Mix in the lemon pudding and pie filling powder.
• Stir in the hot water and lemon juice.
• Microwave on high for 4 min's. Add the lemon zest.
• Stir and continue cooking at 2 minute intervals until thick.
• In the meantime, as this is cooking, beat eggs whites until frothy.
• Add the cream of tartar, beat until foamy.
• Gradually add the powdered sugar, beat until stiff peaks form.
• Stir the butter into the hot filling, let rest for 2 minutes.
• Pour into baked shell.
• Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
• Make swirls and peaks on the meringue.
• Bake for 10 to 12 minute until peaks are browned.
• Cool at room temperature for 1 hour, then chill.
• When cutting, slice through the meringue with a knife wet with hot water.