Snowcap Lemon Pie Recipes

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.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

EASY LEMON PIE

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.

SHAKER LEMON PIE

Steps:

• Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
• Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
• Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
• Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
• Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
• Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

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 PIE II

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

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.

FROZEN LEMON PIE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

EASY LEMON PIE

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.