Lemon Pudding Pie Food

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

NO BAKE LEMON PUDDING PIE

Steps:

• Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick, about 2 minutes. Let sit for 5 minutes so it can thicken.
• While the pudding is sitting to thicken make the whipped cream. In a mixing bowl with a handheld blender, or use the bowl of a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. This takes about 5 minutes.
• Spread 1 1/2 cups of the lemon pudding into the graham cracker crust.
• Add half of the freshly whipped cream into the remaining lemon pudding mix and stir together until combined. Spread over the lemon pudding in the pie crust.
• Top the pie with the remaining whipped cream. You can either spread it on as the 3rd layer immediately OR you can pipe it on the edges of the pie (as shown in the pictures) after the refrigeration time and before serving.
• Cover with the enclosed lid from the graham cracker crust and let refrigerate for at least 8 hours before serving. For best results make the night before and let it sit in the fridge overnight.

QUICK AND EASY LEMON PIE

Steps:

• Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently, as mixture may stick to saucepan.
• Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.

LEMON PUDDING

Steps:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

EASY LEMON PUDDING PIE

Steps:

• In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
• Soften the butter and combine with the crumb and sugar mixture.
• Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.

LEMON PUDDING PIE

Steps:

• Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream.
• Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites.
• Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch.
• Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.

HOMEMADE LEMON PUDDING RECIPE WITH FRESH LEMONS

Steps:

• In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
• Pour in milk and add beaten egg yolks.
• Add salt and lemon zest.
• Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
• Remove from heat.
• Pour in lemon juice and add butter.
• Stir until well mixed and butter is melted.
• Push through wire strainer if desired to remove lumps
• Chill your lemon pudding at least 2 hours and serve!

LEMON PUDDING PIE

Steps:

• Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.
• Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.
• Serve pie immediately or refrigerate for at least 1 hour for best flavor.

TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
• Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

LEMON PIE

Steps:

• Stir mix, sugar, water & egg yolks in medium saucepan.
• Stir in 2 cups water.
• Stirring constantly with a wire whisk, cook on medium heat until mixture comes to full boil.
• Cool for 5 minutes, stirring twice.
• Pour into a baked & cooled 9 inch pastry crust or crumb crust.
• Meringue::.
• Beat 3 egg whites in a large bowl with an electric mixer on high speed until foamy.
• Gradually add 1/3 cup sugar, beating until stiff peaks form.
• Spread over filling, sealing to edge of crust.
• Bake at 350 degrees for 10-15 minutes, or until meringue is lightly browned.
• Cool at room temperature, for at least 4 hours.

EASY RASPBERRY-LEMON PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.