Easy As Pie Lemon Pie Food

EASY NO BAKE LEMON PIE

Steps:

• place juice and zest of 3 lemons in bowl, add.
• sweetened condensed milk and stir til blended.
• fold in cool whip.
• pour into crust and chill.

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.

EASY AS PIE - LEMON PIE - 5 INGREDIENTS

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!

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.

EASY FREEZY LEMON PIE

Steps:

• Melt chocolate chips and butter (or margarine) in a heavy saucepan. Add cereal and toasted coconut, and mix well.
• Press mixture into a buttered 9-inch pie plate. Chill until firm.
• To make filling, pour lemon pie filling into an ice cube tray. Freeze several hours until icy. (Most prepared fillings will freeze to only a slushy consistency; this is perfect).
• Turn frozen lemon pie filling into a bowl, and beat with mixer. Cut vanilla ice cream into eighths, and add to pie filling. Beat to mix.
• Pour filling mixture into chilled cereal crust. Cover and freeze overnight.
• To serve, top with whipped topping and chocolate curls, if desired.

EASY PEASY LEMON SQUEEZY PIE

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.