Sinful Lemon Pie Recipes

OLD FASHIONED LEMON PIE

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.

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.

SCINTILLATING LEMON PIE

Steps:

• Preheat oven to 400.
• Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
• Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside.
• Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
• Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
• Stir in reserved lemon slices and grated rind.
• Roll out remaining pastry to form 9-inch pie shell.
• Pour lemon mixture into prepared pie shell.
• Bake at 400 degrees for 25-30 minutes.
• Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.

SINFUL ICE CREAM PIE

Steps:

• Crust:.
• Lightly toast almonds and set aside.
• Butter deep dish pie pan and set aside.
• Combine almonds, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• Add graham cracker crumbs cinnamon and salt pulse a few times to blend.
• Turn on oven to 350°F.
• Transfer to a mixing bowl and add in the butter; mix first with a fork, then with your hands to form evenly dampened crumbs.
• Press evenly into bottom and up sides of pie plate.
• Bake 7 minutes.
• Let cool on wire rack; once cool place in freezer till ready to fill.
• Sauce:.
• In large non reactive skillet over medium heat stir together berries, sugar, cornstarch, salt, lemon zest, lemon juice, nutmeg, cinnamon and water. Continue stirring until the berries come to a full simmer.
• Simmer for 1 additional minute until the sauce is slightly thickened. I end up with between 3/4 - 1 cup.
• Cool to room temperature and then place in refrigerator to get good and cold.
• Filling:.
• Using KitchenAid mixer beat cream cheese till light and fluffy.
• Switch to paddle attachment and add the softened ice cream mixing just till well blend but not to the point of being a melted mess.
• Place in freezer just a few minutes to firm up but not set as you still need to be able to work with it.
• Assemble:
• Place 3/4 of the cocoa curls in frozen pie crust.
• Spoon half the cream cheese and ice cream mixture on top of the curls and spread into an even layer.
• Top with chilled berry sauce.
• Spoon on the remaining ice cream and very carefully spread to edges. If too soft it will run every were and if too hard the berry sauce will squish out.
• Cover with plastic wrap and freeze till firmly set. I do 8 hours to overnight.
• Topping:.
• In a chilled metal bowl beat sour cream, heavy cream and sugar until just thickened to a spreading consistency. Carful not to over or under beat.
• Spread cream mixture over pie.
• Garnish with fresh berries and reserved cocoa curls.
• Hope You Enjoy!
• I took this to a dinner party were a friend thought I should try maxing in a spring form pan. As of yet have not done that, but am posting to recipe as a reminder.

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.