EASY LEMON PIE
I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
EASY LEMON PIE
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
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
SIMPLE CITRUS PIE
This pie is perfect for people who think that traditional pies (pecan, cherry, etc.) are just too sweet. It puts a light and tangy spin on any holiday, or picnic! It was a huge hit at Thanksgiving this year, and I plan to make it again for Christmas!
Provided by Annie
Categories Desserts Pies Fruit Pie Recipes
Time 7h15m
Yield 8
Number Of Ingredients 9
Steps:
- Wash the oranges, lemon, and lime thoroughly and slice as thinly as possible. Combine the sliced fruit, 2 cups of the sugar and the nutmeg in a large bowl. Toss to combine. Let stand for at least 2 hours or up to overnight, stirring occasionally.
- Preheat an oven to 450 degrees F (230 degrees C).
- Beat eggs in a small bowl. Line a 9 inch pie pan with one half of the prepared pastry. Remove the sliced fruit from the bowl and arrange in the crust, leaving any accumulated juices behind. Pour the beaten eggs over fruit.
- Place the top crust on the pie, crimp the edges, and poke decorative holes to vent. Brush crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
- Bake in the preheated oven for 10 minutes. Reduce the oven heat to 350 degrees F and bake pie until a knife inserted in the center comes out clean, about 35 additional minutes.
- Allow pie to cool and refrigerate. Serve cold.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 80.3 g, Cholesterol 93.2 mg, Fat 17.7 g, Fiber 3.9 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 270.3 mg, Sugar 56 g
FLORIDA CITRUS PIE
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill formula that is perfect for a holiday feast where oven space is at a premium.
Provided by Greg Lofts
Categories Pie & Tarts Recipes
Time 5h40m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
- Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
- Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
- For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.
GRILLED CITRUS ICEBOX PIE
Provided by Damaris Phillips
Categories dessert
Time 2h55m
Yield one 9-inch pie (8 servings)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
- Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
- Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.
COOL & CRISP CITRUS CHIFFON PIE
This is such a decadent summertime treat! Hopefully you enjoy this sometime soon! It may take longer than one hour for the pie to firm- Depending on the temperature. Enjoy!
Provided by Loves2Teach
Categories Pie
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
- Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
- Cook and stir over medium heat just till mixture comes to boiling.
- Remove from heat; stir in peels.
- Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
- Beat egg whites till soft peaks form.
- Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
- Pile into cooled baked pastry shell.
- Chill till firm.
- Trim with whipped cream and thin orange slices cut in fourths.
FROZEN CITRUS PIE
Nice frozen pie that is easy to put together and takes but minutes. No cooktime, so the 4 hours is freezer time.
Provided by Nat Da Brat
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place concentrate in large mixing bowl and beat about 30 seconds.
- Gradually,spoon in ice cream and blend.
- Fold in whipped topping, whipping until smooth.
- Spoon into pie crust.
- Freeze until firm, at least 4 hours.
- Store any leftover pie in freezer.
- I usually add lemon zest on top before serving.
Nutrition Facts : Calories 307.4, Fat 16.3, SaturatedFat 7.4, Cholesterol 35.7, Sodium 213.4, Carbohydrate 38.8, Fiber 0.7, Sugar 29.3, Protein 3.3
CITRUS CRANBERRY PIE
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CITRUS CUSTARD PIE
This citrus custard in this pie is undeniably creamy, but it's made more luxurious with a layer of whipped cream on top. It's finished with raw strips of citrus zest - you can candy them in simple syrup, if you like, though it's not necessary - which create an exuberant design to finish the pie. It can be baked a day ahead, but the raw citrus zest will begin to curl within an hour or two, so it's best to apply it just before serving.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
- Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
- Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
- Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
- Make the filling: Whisk the sugar, flour, ginger and salt in a medium bowl to combine. Add the milk, cream, extracts and zest and whisk well to combine. Transfer the pie plate to the prepared baking sheet. Pour the custard into the crust.
- Transfer the baking sheet back to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, 40 to 45 minutes; the center of the pie may still be jiggly, like pumpkin pie or cheesecake, but it will firm up as it cools. Let cool completely at room temperature on a rack.
- Make the topping: Whip the cream and confectioners' sugar to medium peaks. Scoop on top of the pie and spread in an even layer. Chill the pie in the refrigerator until ready to serve.
- Just before serving, peel each piece of fruit using a vegetable peeler. (Peeling in a spiral fashion around the fruit can help you get longer pieces of zest.) Use a sharp paring knife to trim away the rough edges, and then cut thin strips from the trimmed zest.
- Arrange the zest on top of the whipped cream, arranging the colors randomly and overlapping some pieces. The pie is best the day it is made; store leftovers in the refrigerator, wrapped tightly in plastic wrap.
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