LEMON PIE
Provided by Megan Mitchell
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 12
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 WHIPPED PIE
Reminds you of cheesecake.
Provided by Glenda
Categories Desserts Pies No-Bake Pie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Dissolve gelatin in boiling water. Set aside to cool.
- In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
- Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 42.5 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 224.5 mg, Sugar 33.3 g
NO BAKE LEMON COOL WHIP PIE
There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.
Provided by betsy
Categories Dessert
Time 1h25m
Number Of Ingredients 7
Steps:
- Grind crackers in a food processor to create crumbs
- Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well.
- Pour the mix into a 9-inch pie pan and press the mixture into the bottom and sides of the pie pan.
- Bake for 8 minutes at 375 degrees.
- Cool completely
- Stir together condensed milk, lemon juice and whipped topping until well combined.
- Pour into pie crust.
- Chill in the refrigerator until set, at least one hour
Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 47 g, Protein 4 g, Fat 16 g, Sodium 113 mg, Sugar 42 g
LAYERED LEMON PIE
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
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 PIE
Not your typical lemon pie. It is creamy and light and wonderful. This is a recipe handed down from my husband's grandmother. He can eat on in just two days!!!!
Provided by NancyB
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs.
- Whisk egg yolks to blend.
- Add condensed milk, lemon juice and lemon extract. Whisk well to blend.
- Pour mixture into pie crust.
- Whip egg whites and cream of tarter to form merangue.
- Add sugar at the end - whip thoroughly.
- Place merangue on top - spread evenly.
- Bake 350 for 8-10 minutes until merangue is browned.
Nutrition Facts : Calories 292.8, Fat 11.1, SaturatedFat 3.6, Cholesterol 89.6, Sodium 216.5, Carbohydrate 43.6, Fiber 0.5, Sugar 35.4, Protein 5.9
LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
LEMON PECAN PIE
Make and share this Lemon Pecan Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h2m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Bake pastry shell at 450 for 5-7 minutes.
- Remove from oven and cool completely.
- Combine eggs and next 6 ingredients,STIR in pecans and pour into prepared crust.
- Bake at 350 for 40 minutes,shielding edges with aluminun foil.
- after 25 minutes to prevent overbrowning.
- Cool on wire rack.
- Serve with whipped cream.
LEMON WHIPPED CREAM
An easy Lemon Whipped Cream recipe.
Provided by Mary Cech
Categories Sauce Milk/Cream Dessert No-Cook Quick & Easy Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)
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