Slice Of Lemon Pie Recipes

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LIGHT LEMON PIE



Light Lemon Pie image

A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 package (.3 ounces) sugar-free lemon gelatin
1/2 cup boiling water
3/4 cup cold water
Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
1 cup 1% cottage cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved
Calories 216 calories
Fat7g fat (5g saturated fat)
Cholesterol4mg cholesterol
Sodium213mg sodium
Carbohydrate31g carbohydrate
Fiber1g fiber)
Protein5g protein. Diabetic Exchanges

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

CREAMY REALEMON® PIE



Creamy ReaLemon® Pie image

Whip up this dreamy, creamy lemon pie in no time! Top with lemon slices or zest to make it even more festive.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 3h40m

Yield 8

Number Of Ingredients 6

3 egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup ReaLemon® lemon juice from concentrate
2 drops yellow food coloring
1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
⅓ cup Whipped cream or whipped topping
Calories302 calories
Carbohydrate37.9 g
Cholesterol95.4 mg
Fat14.3 g
Fiber0.4 g
Protein6.4 g
SaturatedFat5.6 g
Sodium190.4 mg
Sugar26.9 g

Steps:

  • Preheat oven to 325 degrees F. Beat egg yolks in medium-sized bowl with rotary beater or fork; gradually beat in condensed milk and ReaLemon®. Stir in food coloring if desired. Pour into pastry shell or crumb crust.
  • Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped topping over pie. Refrigerate leftovers.

SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  • The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  • Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

SHAKER LEMON PIE



Shaker Lemon Pie image

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Provided by Susan Hissam

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie
Calories462.1 calories
Carbohydrate73.6 g
Cholesterol93 mg
Fat17.5 g
Fiber2.9 g
Protein6.2 g
SaturatedFat4.5 g
Sodium269.6 mg
Sugar50.2 g

Steps:

  • Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
  • Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
  • Brush the top with milk and sprinkle granulated sugar on top.
  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

SHAKER STYLE SLICED LEMON PIE



Shaker Style Sliced Lemon Pie image

Make and share this Shaker Style Sliced Lemon Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lemons
2 cups sugar
1 (9 inch) pastry for double-crust pie
4 eggs, well beaten
1/4 teaspoon nutmeg (optional)
additional sugar
milk

Steps:

  • Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
  • Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
  • Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.

SLICE OF LEMON PIE



Slice of Lemon Pie image

This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.

Provided by Georgia Girl

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 9-inch pie shells
1 1/4 cups sugar
2 tablespoons flour
1/8 teaspoon salt
3 large eggs
1/2 cup butter, softened
1 large lemon
1 teaspoon grated fresh lemon rind
1/2 cup water
1 teaspoon sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
  • Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
  • Cream the butter into the sugar mixture gradually, mixing thoroughly.
  • Reserve 1 teaspoon of egg white and set aside.
  • Beat the eggs well and add to the sugar mixture, blending until smooth.
  • Grate 1 teaspoon of rind from the lemon.
  • Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
  • Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
  • Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
  • Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
  • Seal and flute the edge.
  • Cut 3 or 4 small slits in the top crust to allow steam to escape.
  • Brush the top with the reserved egg white, avoiding the slits.
  • Sprinkle the top with the sugar and cinnamon.
  • Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.

SLICE LEMON PIE



SLICE LEMON PIE image

Number Of Ingredients 7

1 ¼ C. sugar
2 Tbs. flour
½ tsp. salt
¼ C. soft butter
3 eggs
1 lemon
½ C. water

Steps:

  • Mix sugar, flour, salt. Blend in butter. Mix well. Add 3 beaten eggs, reserve 1 tsp. egg white for later. Blend until smooth. Grate 1 tsp lemon rind, peel lemon, slice thin (about 1/3 C.). Add water to rind and lemon. Combine all together. Pour in 8" pastry. Seal top, make slits, brush with egg white, sprinkle with cinnamon sugar. Bake at 400 for 30-35 min.

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