Trisha Yearwood Lemon Icebox Pie Recipes

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MAGIC LEMON MERINGUE PIE



Magic Lemon Meringue Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 55m

Yield 10 servings

Number Of Ingredients 10

1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (from about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks (whites reserved for the meringue)
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
  • Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

LEMON PECAN PIE



Lemon Pecan Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest plus 3 tablespoons juice
2 tablespoons milk
2 tablespoons all-purpose flour
1 cup chopped pecans plus 1 cup pecan halves
One store-bought 9-inch deep-dish pie shell, unbaked

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
  • Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

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