Lemon Pie With Cookie Crust Recipe 465 Food

LEMON PIE

Steps:

• For the crust:
• Preheat the oven to 350 degrees F. Place a 9-inch fluted tart pan with a removable bottom on a rimmed baking sheet.
• Combine the graham crackers, almonds, granulated sugar, cinnamon and salt in a food processor. Process until the ingredients are broken down and resembles sand. Transfer to a medium bowl. Pour the melted butter over and stir thoroughly with a rubber spatula.
• Transfer the mixture to the tart pan and gently press into an even layer and up the sides of the pan. Then firm pack it so the crust will hold together when sliced after baking.
• Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
• While the crust cools, make the filling: Combine the 1 1/2 tablespoons lemon zest, the lemon juice, condensed milk and egg yolks in a medium bowl. Whisk until smooth. Pour the filling into the cooled crust.
• Bake until the filling is mostly set but still jiggles slightly in the center, 15 to 17 minutes. Remove from the oven and let cool completely in the tart pan on a wire rack at room temperature or in the refrigerator for 1 to 2 hours.
• For the topping: Just before serving the pie, whip the cream and confectioners' sugar with an electric mixer in a large bowl, starting on low speed then increasing to medium speed, until soft peaks form.
• Pile the whipped cream on top of the pie, leaving a 1-inch border around the edges. Garnish with lemon zest, if desired.

LEMON PIE WITH COOKIE CRUST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.

LEMON PIE

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.

LEMON PIE WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 350 degrees F. and
• Prepare a 9inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter. Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. If there is extra you can make another pie or even mini pies.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake the sugar cookie crust for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest, and lemon juice.
• Cook on medium-high heat until the mixture begins to boil and cook for about a minute longer. You'll know it's ready when the mixture begins to get bubbles and thickens up, then remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Remove the mixture from the heat and stir in the chunks of butter.
• Pour the mixture into the cooled pie crust and allow it to rest for 15-20 minutes.
• Cover the pie loosely refrigerate for at least 3 hours to allow it to set.
• When the pie is ready, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients and mix until peaks form.
• Spread the whipped topping over the chilled pie and garnish with fresh lemon zest.

LEMON COOKIE TARTS

Steps:

• In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
• Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
• Chill 15 minutes wrapped in plastic wrap.
• Spray mini muffin tins with Pam.
• Measure 1 Tbsp of dough.
• Roll into ball place one in each hole of mini tart pan.
• Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
• Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
• Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
• Bake 2-3 minutes longer or until edges of shells are firm and golden.
• Let cool in the pan for 5 minutes.
• Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
• Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
• For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
• Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

COOKIE-CRUST LEMON BARS

Steps:

• Heat oven to 350°F
• Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
• Bake at 350°F for 15 to 20 minutes or until light golden brown.
• In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
• Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

LEMON PIE ON COOKIE SHEET

Steps:

• 1. Pastry: Combine flour and salt in medium sized bowl. Cut shortening into flour with pastry blender until pieces are the size oc large peas. Sprinkle with water and stir with fork, in circular motion, until mixture form a ball - just barely holds together.
• 2. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more. Roll up on rolling pin and unroll onto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste).
• 3. Bake until golden brown at 400 degrees about 15 minutes.
• 4. For pie: Meanwhile , cook pie filling according to package instruction.
• 5. Pour cooked filling into baked shell and let cool slightly while beating egg whites. Beat egg whjtes, gradually adding 1/2 cup sugar. Beat just until theg are glossy and will stand up if dabbed with a spoon. Do not over- beat , because it will not spread nicely.
• 6. Spread evenly onto pie crust, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
• 7. Bake at 400 degrees for 7-8 minutes until golden .

LEMON TART WITH OATMEAL COOKIE CRUST

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended.
• Press into the bottom and halfway up the sides of a 9″ tart pan.
• Bake crust at 350 degrees for 20 minutes or until lightly browned.
• Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth.
• Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready.
• Remove from oven and let cool 10 minutes. Dust with powdered sugar.
• Serves 6 to 8.

DOUBLE (OR TWO) CRUST LEMON PIE

Steps:

• Mix cornstarch with 1 1/4 cups sugar.
• Beat eggs well in electric mixer.
• Add sugar and cornstarch mix, melted butter, lemon juice and water.
• Mix until well blended.
• Pour into unbaked pie shell.
• Cover with top crust.
• Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
• Make slit in top of pie for steam to escape.
• Bake at 400° for 35 minutes.