Fluffy Orange Lemon Pie Food

SOUR ORANGE AND LEMON PIE

Steps:

• In a food processor, combine the graham cracker crumbs, cocoa powder, and sugar.
• Melt the butter and add it to the crumb mixture slowly while mixing to combine.
• Firmly press the mixture into a 9 inch pie dish. Refrigerate for at least 2 hours, or overnight.
• Preheat oven to 350° F (177° C).
• Combine the orange juice, lemon juice, and sugar in a small sauce pan. Bring to a boil on the stove top, then reduce heat and simmer until the mixture reaches a syrupy consistency (the final volume should be about 3/4 cup). Remove from heat and set aside to cool.
• If you haven't done so yet, separate the egg yolks and whites. Set the whites aside for use in the meringue.
• In a large bowl, combine the egg yolks and citrus zest. Using a hand (or stand) mixer with a whisk attachment, whip the eggs for 4-5 minutes, or until they look airy and fluffy.
• Slowly add the sweetened condensed milk to the eggs, mixing to combine. Whip for a further 2-3 minutes, until the mixture looks thick and somewhat airy.
• Using the lowest setting on the mixture, combine in the reserved syrup until the filling mixture is just combined.
• Pour the filling into the pie crust and bake for about 15 minutes. The filling should be well-set, but will still jiggle a little. The edge of the filling should be puffed up and slightly browned. If you're not sure whether or not the filling is set, check the center with a toothpick; if it's gooey, bake a little longer. Once baked, allow the pie to cool slightly while preparing the meringue. Leave the oven on.
• In a large bowl, combine the egg whites and the cream of tartar. Using the (clean) mixer with whisk attachment, beat the eggs into firm peaks.
• Slowly add the sugar while beating the meringue, until well-combined.
• Spread (or pipe) the meringue onto the the top of the pie crust, making sure to reach the edges.
• Raise the oven temperature to 400 F, then bake the pie for an additional 5-7 minutes with the door slightly ajar. The meringue should be toasty and lightly golden. Watch this step very carefully, as meringue can burn easily.
• Set the pie to cool on a counter for 4 hours, or if necessary, in the refrigerator for 2 hours. Cooling in the refrigerator will help set the filling a bit more, but makes the meringue more likely to soften.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

ORANGE AND LEMON PIE - CHIFFON PERFECTION RECIPE

Steps:

• Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
• Preheat your oven to 350'F.
• Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
• Remove from the oven and allow to cool for about 30 minutes.
• In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
• In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
• Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
• Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining 1/4 cup of sugar. Continue to beat until the whites form soft peaks.
• Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
• Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
• Serve with a dollop of whipped cream if desired.

FLUFFY LEMON-LIME PIE

Steps:

• In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

FLUFFY ORANGE PIE

Steps:

• Combine crumbs and butter.
• Press firmly on bottom and up sides of 9" pie plate, chill.
• In large mixer bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk and concentrated orange juice until smooth.
• Fold in whipped cream.
• Pile into crust.
• Chill 2 hours or until set.

FLUFFY LEMON CHESS PIE

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes.
• Let stand for 2 minutes (pudding will be stiff).
• Fold in half of the whipped topping.
• Spread into crust. Top with remaining whipped topping.
• Cover and chill for 2-3 hours or until set.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half the pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours.

LEMON FLUFF PIE

Steps:

• Bake your pie shell until golden brown; cool completely.
• In medium saucepan, combine sugar and cornstarch; mix well.
• Stir in water, lemon juice and egg yolks.
• Cook over medium heat until mixture boils and thickens, stirring constantly.
• Boil one minute, still stirring.
• Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
• In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
• Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
• Serve with extra whipped cream.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half of the cherry pie filling on bottom of crust.
• In a large bowl, beat cream cheese with wire whisk until smooth.
• Gradually beat in milk until well blended.
• Add pudding mix.
• Beat until smooth.
• Gently stir in 1/2 tub whipped topping.
• Spread over cherry pie filling on bottom of crust.
• Spread remaining whipped topping over pudding mixture.
• Spoon remaining cherry pie filling over whipped topping layer.
• Refrigerate 3 hours.

FLUFFY ORANGE GELATIN PIE

Steps:

• Drain liquid from oranges into a measuring cup. Add enough water to measure 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved. , Transfer to a large bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy., Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set. Garnish with orange slices.

FROSTED ORANGE PIE

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

FLUFFY ORANGE-LEMON PIE

Steps:

• 1. Combine KELLOGG'S ALL-BRAN cereal, nuts, margarine and sugar. Press mixture evenly in bottom and on side of 9-inch glass pie plate to form crust.2. Bake at 375°F for 6 minutes or until lightly browned. Cool completely. Chill.3. Pour evaporated milk into small bowl of electric mixer. Place in freezer until ice crystals form around edge.4. Meanwhile, add water to reserved mandarin orange syrup to measure 1 1/4 cups liquid. Add gelatin. Let soften 5 minutes. Bring mixture to boil in small saucepan. Pour into large bowl of electric mixer. Chill until slightly thickened.5. Beat thickened gelatin until frothy. Add orange segments, reserving some for garnish. Beat well. Beat milk until soft peaks form. Fold into gelatin mixture. Pour into cereal crust. Chill until firm. Garnish with reserved orange segments.