Easy Lemon Pie Food

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LEMON PIE



Lemon Pie image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 2 pies or 1 deep-dish pie

Number Of Ingredients 5

4 whole eggs
1 1/2 cups sugar
1 cup fresh lemon juice
1 cup heavy cream
2 pre-baked piecrusts

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
  • Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

EASY PEASY LEMON SQUEEZY PIE



Easy Peasy Lemon Squeezy Pie image

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

1 reduced fat graham cracker crust
11 ounces fat-free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest

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.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

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

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

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.

EASY NO BAKE LEMON PIE



Easy No Bake Lemon Pie image

Make and share this Easy No Bake Lemon Pie recipe from Food.com.

Provided by grannyshee

Categories     Pie

Time 10m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 4

3 lemons, juice and zest of
Cool Whip Topping (medium container)
1 (8 ounce) can sweetened condensed milk
graham cracker crust

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



Easy Lemon Pie image

I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

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.

Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

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