White Chocolate Lemon Pie Recipes

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WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)



White Chocolate Lemon Meringue Pie Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

MERINGUE:
1 deep dish pie shell, thawed
1 1/2 cups milk
1/2 cup granulated sugar
1/3 cup corn starch
1 cup white chocolate chips
4 teaspoons lemon zest, finely grated
1/3 cup fresh lemon juice
2 tablespoons cold salted butter, cut into cubes
1/2 cup Naturegg™ Simply Egg Whites™, well shaken, at room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar

Steps:

  • Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE LEMON PIE



White Chocolate Lemon Pie image

This pie is a great frozen treat that is best served after a spicy meal. It's creamy and cold so if you have problems with digesting those spicy things but still love eating them, this will cool down the burn and give you a special treat.

Provided by Redneck Epicurean

Categories     Frozen Desserts

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 6

4 1/2 teaspoons fresh lemon juice
2 cups vanilla ice cream, divided
1 (6 ounce) package prepared shortbread pie crusts or 1 (6 ounce) package graham cracker crust
1/4 cup marshmallow cream
1/2 cup white chocolate chips
1 teaspoon grated lemon peel

Steps:

  • In a small saucepan, combine white chocolate and 1/4 cup ice cream.
  • Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
  • Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
  • Cool 10 minutes.
  • Place remaining ice cream in a medium bowl.
  • Fold in cooled chocolate mixture.
  • Pour into prepared crust.
  • Freeze until solid, 3 hours.

Nutrition Facts : Calories 157.1, Fat 7.6, SaturatedFat 4.6, Cholesterol 17.3, Sodium 48.9, Carbohydrate 21, Fiber 0.3, Sugar 17.3, Protein 2

LEMON LIME WHITE CHOCOLATE CHIP COOKIES



Lemon Lime White Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 4 1/2 dozen cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons lemon zest
2 tablespoons lime zest
1 tablespoon vanilla extract
2 cups white chocolate chips, preferably Ghirardelli

Steps:

  • Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
  • Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
  • Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
  • Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  • Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE



Anne Byrn's Lemon Lover's White Chocolate Cake image

This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!

Provided by Harley Seashell Pri

Categories     Dessert

Time 52m

Yield 8 serving(s)

Number Of Ingredients 15

6 ounces white chocolate chips
1 (18 1/2 ounce) package white cake mix (I like Betty Crocker)
2/3 cup water
1/3 cup vegetable oil
3 eggs
2 egg whites
2 tablespoons lemon juice
1 teaspoon lemon zest, grated
1/2 cup lemon curd (I use recipe 46378 - Lemon curd is for the filling)
6 ounces white chocolate chips
1 (8 ounce) package cream cheese, soft
1/4 cup butter, soft
1 teaspoon lemon zest
1 tablespoon lemon juice
3 cups confectioners' sugar, sifted (Important that you sift if you don't want lumps!)

Steps:

  • For the cake:.
  • Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
  • Depending on the power of your microwave you may need more or less time.
  • Be sure to watch carefully so that the white chocolate doesn't burn.
  • Cool the white chocolate slightly.
  • Add to the remainder of the cake ingredients and mix well.
  • Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
  • Bake 28 to 32 minutes or until a cake tester comes out clean.
  • Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
  • For the frosting:.
  • Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
  • Let cool slightly.
  • Meanwhile combine the rest of the ingredients.
  • Add the melted white chocolate.
  • Beat with a mixer until fluffy.
  • For the assembly:.
  • Spread one of the cooled cakes with lemon curd.
  • Place the second cake on top.
  • Frost the top and the sides of the cake.
  • I prefer to keep this cake refrigerated due to the cream cheese frosting.

Nutrition Facts : Calories 949.3, Fat 47.5, SaturatedFat 21, Cholesterol 131.7, Sodium 642.6, Carbohydrate 123.1, Fiber 0.7, Sugar 105.6, Protein 11

WHITE CHOCOLATE PIE



White Chocolate Pie image

For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped toping, thawed, divided
1 chocolate crumb crust (9 inches)
1-1/4 cups cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
Red food coloring

Steps:

  • In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 391 calories, Fat 21g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 373mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE LEMON CUPCAKES



White Chocolate Lemon Cupcakes image

Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting - a perfect dessert to treat a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 cups white vanilla baking chips
1 1/2 cups butter, softened
1 cup powdered sugar
Fresh edible flowers or purchased candy flowers

Steps:

  • Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
  • In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 276 mg

WHITE CHOCOLATE-LEMON PIE POPS



White Chocolate-Lemon Pie Pops image

If you thought pie was the only dessert that couldn't be put on a stick, think again. This fun treat is easy to make with refrigerated Pillsbury™ Pie Crusts.

Provided by Cheri Liefeld

Categories     Dessert

Time 35m

Yield 16

Number Of Ingredients 8

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
16 to 24 lollipop sticks
1/2 cup lemon curd
1/2 cup white vanilla baking chips
1 egg, slightly beaten
Granulated sugar
1 cup powdered sugar
2 to 3 tablespoons milk

Steps:

  • Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
  • Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
  • To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
  • Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
  • Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

Nutrition Facts : ServingSize 1 Serving

WHITE CHOCOLATE AND LEMON COFFEE CAKE



White Chocolate and Lemon Coffee Cake image

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
  • Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
  • Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
  • Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
  • Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g

WHITE CHOCOLATE LEMON BARS



White Chocolate Lemon Bars image

Delicious.

Provided by ljmitchell

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 8

1 ¼ cups all-purpose flour, divided
1 cup white sugar, divided
⅓ cup butter, softened
¾ cup white chocolate chips
2 eggs, slightly beaten
¼ cup lemon juice
2 teaspoons lemon zest
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
  • Bake in preheated oven until crusty and golden brown, about 15 minutes.
  • Sprinkle chocolate chips over the crust.
  • Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
  • Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g

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