LEMON SPONGE PIE I
Light, lemony pie. Perfect for spring!
Provided by Kitty
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
- In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
- Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 47.1 g, Cholesterol 116.9 mg, Fat 14.8 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 195.1 mg, Sugar 33.5 g
OLD FASHIONED LEMON MERINGUE PIE
This is a wonderful tart/sweet pie. It is amazingly easy and quick to make this from-scratch pie. Use a store bought pie crust for convenience. It needs to chill in the fridge at least 2 hours, preferably overnight. I usually try to have my meringue going while the filling is cooking so that it will be ready while the filling is still nice and hot so it doesn't seperate, but not too soon so it doesn't weep. Sometimes I make it and sometimes I don't, but either way its an amazingly delicious pie.
Provided by MommyMakes
Categories Pie
Time 35m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
- In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
- Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
- Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
- Remove from heat and stir in lemon zest.
- Pour hot mixture into cooled pie shell.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
- Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
- Once cooled, chill in the refrigerator until nice and cold.
Nutrition Facts : Calories 467.7, Fat 18.5, SaturatedFat 7.1, Cholesterol 141.1, Sodium 337.1, Carbohydrate 71.2, Fiber 1.4, Sugar 49.4, Protein 6
AMISH SUNNY LEMON PIE
This is a tart and citrusy pie..it is sort of like a chess pie, though not quite as dense.You will need pastry for 2 9" pies plus the 2 egg yolks are in addition to 6 large eggs..
Provided by grandma2969
Categories Pie
Time 1h10m
Yield 2 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 425*.
- Roll out the pastry and line 2 9" pie pans.Prick the pie shells all over with a fork.
- Bake for 3 minutes.
- Prick again and pat the pastry up the sides of the pan with the back of a fork if it is slipping.
- .bake 2 minutes longer, then remove from the oven to cool.
- Meanwhile, prepare the filling. Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt until the mixture is combined but no bubbles or froth has formed.
- Pour the mixture into the baked shells and bake 30-35 minutes, or until the filling is deep golden on top.
- cool thoroughly on a rack before serving.
Nutrition Facts : Calories 1325.3, Fat 63.1, SaturatedFat 33.5, Cholesterol 986.3, Sodium 264.6, Carbohydrate 172.2, Fiber 0.6, Sugar 159.6, Protein 24.6
OLD-FASHIONED LEMON PIE
From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!
Provided by homecook81
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.
- Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.
- Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 33.4 g, Cholesterol 115.6 mg, Fat 17.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 9.6 g, Sodium 204.9 mg, Sugar 25 g
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