Lemon Impossible Pie Food

LEMON IMPOSSIBLE PIE

Steps:

• Mix all ingredients in a bowl using a spoon or hand whisk.
• Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
• When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
• Serve on its own or with a blob of vanilla ice cream!

LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10" pie plate.
• Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
• Cover and whirl on high speed for 15 seconds.
• Pour into prepared pie plate.
• Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.

IMPOSSIBLE LEMON PIE

Steps:

• In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
• Heat slowly, stirring constantly, until thick enough to coat a spoon.
• Remove from heat and allow to cool slightly.
• In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
• Fold in egg yolk mixture and pour into baked pie shell.
• Place pie briefly under broiler to give a golden top.
• Watch it constantly because it will brown quickly.
• Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
• Serves 6 to 8.
• NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
• I used extra large lemons for this pie.
• Impossible Pie Cookbook.

LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 180C/350°F Place all ingredients in a large bowl and stir until well combined.
• Pour the mixture into a lightly greased 4 cup capacity baking dish and bake for 40 minutes or until the top is golden.
• Allow to cool slightly before serving. Serve with cream.

SILKY LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 10 inch pie plate.
• In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
• Stir until well blended and pour mixture into pie dish.
• Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

THE BEST LEMON MERINGUE PIE

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

IMPOSSIBLE LEMON BLENDER PIE

Steps:

• Cut ends off lemon; slice into 3-4 sections and place in blender.
• Pulverize.
• Then add sugar and eggs.
• Blend well.
• Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
• Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.