3 Ingredient Lemon Pie Filling Food

3 INGREDIENT LEMON PIE FILLING

Steps:

• Preheat oven to 350 degrees F.
• Pulverize the graham crackers and mix with sugar and the melted butter until it holds together.
• Press this mixture into a 9″ pie plate. Make sure to cover the bottom as well as press it up the sides of the dish.
• Bake 8 minutes.
• Remove from oven after baking and set aside. Leave the oven ON.

LEMON PIE FILLING

Steps:

• 1. Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
• 2. Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
• 3. Remove from heat and stir in butter, stirring until melted.
• 4. Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

LEMON CREAM CHEESE PIE

Steps:

• Cook lemon filling using pkg directions.
• Cool 5 minute.
• Beat cream cheese till smooth.
• Remove 1c. pie filling.
• Gradually add pie filling to cream cheese.
• Pour into pie shell, refridgerate 15 minute.
• Spread reserved pie filling over top.
• Refridgerate for 3 hours.

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.

LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)

Steps:

• Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
• Spread can of pie filling in trench.
• Place cake together again.
• Spread whipped topping over entire cake--make sure you get the inside too.
• Chill before serve.

LEMON PIE III

Steps:

• Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally.
• Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center.
• Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.

THREE INGREDIENT CAKE

Steps:

• 1. Choose any flavor cake mix. Example:spice cake mix Add 1 can pie filling. Example:apple Add 3 eggs (The picture is a lemon cake mix with a can of lemon pie filling.)
• 2. Put all in mixer and combine together. Pour mixture in greased and floured bundnt pan or tube pan. Bake at 350 for 30 to 40 minutes or until tested done.
• 3. I've used many different combinations of cake mix and pie fillings and it always turns out great. You can step the recipe up by adding nuts to the batter and by drizzling the top with a glaze such as powdered sugar and milk glaze. Want chocolate? I used a fudge cake mix and cherry pie filling and topped with powdered sugar glaze. Delicious!

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.