EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
5 MINUTE LEMON PIE
This is a fast and EASY lemon pie. You can put the topping on top or leave it off--it is good either way.
Provided by Darlene Summers
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 1/4 cups cold milk in a large bowl.
- Beat in 2 packages pudding mix and 1/2 the tub of Cool Whip.
- Spread in prepared graham crust.
- Spread remaining Cool Whip topping on top of pie and serve immediately or refrigerate till time to serve.
EASY AS PIE - LEMON PIE - 5 INGREDIENTS
WOW, I grew up on this as a kid and never knew how easy it was to make. one bite and you'll see why. I begged my mom to make it ever year for the holidays.
Provided by fruity pebble
Categories Pie
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- mix egg yolks, milk, juice into large bowl.
- Mix all together until creamy.
- Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.)
- Pour into your pie dish and refridgerate!
- Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!
Nutrition Facts : Calories 170.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 79, Sodium 64.6, Carbohydrate 26.6, Sugar 26, Protein 4.6
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
EASY LEMON PIE
A quick easy pie that's fancy enough for company. This is also good if you make it with lime juice instead of lemon. We like it plain but for company I often top each slice with a spoonfull of cool whip. Time does not include chill time.
Provided by Sandyg61
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- In a non-reactive mixing bowl, combine the condensed milk, lime juice, and whole eggs.
- Whisk until smooth and thoroughly combined. Transfer the filling to the pie shell.
- Bake for 15 minutes. Transfer to a rack and cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
Nutrition Facts : Calories 508.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 86.6, Sodium 333.4, Carbohydrate 78.3, Fiber 0.6, Sugar 67.5, Protein 10.9
EASY PEASY LEMON SQUEEZY PIE
A Weight Watcher-friendly, light, yummy summertime pie - perfect for picnics! Super quick & easy to make. It can be made ahead and frozen for up to two weeks. I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your WW-friendliness. Unless, of course, you use fat free Cool Whip!
Provided by Dea Doo
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat eggs until smooth.
- Add milk to eggs, then the lemon juice and zest.
- Mix until all ingredients are incorporated and mixture is smooth.
- Pour into pie crust.
- Bake pie for 15 minutes.
- Cool completely.
- Best served chilled.
CLASSIC LEMON PIE
This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!
Provided by ilovefour13
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
- Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
- Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 g
LEMONADE PIE V
This is an easy ice cream pie with great lemon flavor!
Provided by DEE GENDRIN
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
- In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 52 g, Cholesterol 29 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 12 g, Sodium 210.8 mg, Sugar 42.9 g
LEMON PIE III
A simple old fashioned lemon pie.
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 64.8 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 153.1 mg, Sugar 50.2 g
SUPER EASY LEMON PIE
I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert. Cooking time is time to freeze.
Provided by DeniseBC
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.
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