LEMON-CHAMOMILE CREAM PIE
Soothing chamomile and cloudlike meringue lend delicacy to this tart lemon classic. A rustic cornmeal crust grounds the dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- On a lightly floured work surface, roll cornmeal dough to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Cornmeal crust can be stored overnight.)
- Bring milk to a boil in a medium saucepan, and remove from heat. Add tea bags, cover, and steep for 5 minutes. Strain through a fine sieve, pressing on tea bags to extract liquid. Discard tea bags.
- Combine cornstarch, 1 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in milk mixture. Set over medium-high heat, and cook, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in lemon zest and juice. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into cornmeal crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Just before serving, combine whites and remaining cup plus 2 tablespoons sugar in a mixer bowl. Set over a saucepan of simmering water. Whisk until sugar dissolves and mixture is warm, about 3 minutes. Transfer bowl to a mixer, and add vanilla, cream of tartar, and a pinch of salt. Whisk on medium-high speed until shiny, stiff peaks form, about 7 minutes.
- Spread meringue over pie. Crush dried chamomile flowers until powdered, and sprinkle over meringue. Garnish with fresh chamomile flowers if desired. Serve immediately.
FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
LEMON CREAM CHEESE PIE
Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.
Provided by mmlwjr
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 8.8, Cholesterol 34.4, Sodium 348.5, Carbohydrate 35.9, Fiber 0.4, Sugar 0.1, Protein 3.8
CREAMY LEMON PIE I
This lemony cream pie is quick and easy. It is a favorite of my family.
Provided by Becca Jones
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g
LEMON CREAM PIE
Discover why our Lemon Cream Pie is considered a triple threat in the dessert game. This Lemon Cream Pie recipe has three layers of lemony, creamy awesomeness - pudding, COOL WHIP and tasty lemon mixture.
Provided by My Food and Family
Categories Pie
Time 5h
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP. Spread onto bottom of crust.
- Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
- Mix cornstarch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
- Spread lemon mixture over pie. Refrigerate 4 hours.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
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