Luscious Lemon Pie Filling Mixand Pie Food

LUSCIOUS LEMON PIE FILLING MIX(AND PIE)

Steps:

• 1. In a medium bowl, combine ingredients. Mix well. Put in a 1 qt. airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/4 cups of lemon pie filling mix.
• 2. To make pie; 1 BAKED pie crust 1 1/4 cups lemon pie filling mix 2 1/2 cups water 3 egg yolks (save the whites for meringue, you'll also need 6 Tbls sugar) 2 tbls butter
• 3. Have pie crust ready. In a large saucepan, combine dry lemon pie filling mix, 1/2 of the water and egg yolks. Mix until smooth. Add remaining water. Cook over medium heat, until thick and bubbly. Remove from heat. Add butter and stir until melted. Cover and let cool for 5 mins. Stir and pour into cooked pie shell.
• 4. Now you may either refrigerate for a couple of hrs and add whipped cream or else you can add meringue to the warm pie and then refrigerate. For meringue; In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 Tbls. of sugar. Spread on top of the warm pie, sealing to edges(to make peaks, dip your clean fingertips in meringue and pull up) Bake in preheated 400 degree oven for 8-10 mins, until meringue is lightly browned. Cool pie on wire rack, then refrigerate.

LUSCIOUS LEMON PIE

Steps:

• In a saucepan, combine the sugar and cornstarch.
• Stir in milk until smooth.
• Cook and stir over medium heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes more.
• Remove from the heat.
• Stir a small amount of hot filling into egg yolks; return all to the pan.
• Bring to a gently boil; cook and stir for 2 minutes.
• Remove from heat; stir in butter and lemon peel.
• Gently stir in juice.
• Cool to room temperature.
• Fold in sour cream and whipped cream.
• Pour into pastry shell.
• Chill at least 1 hour before cutting.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

LUSCIOUS LEMON MERINGUE PIE

Steps:

• Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
• Preheat oven to 375 degrees.
• Zest the lemon and set 2 tablespoons of the zest aside.
• Squeeze 2 tablespoons of juice out of the lemon and set aside.
• Place egg whites into mixing bowl and set aside.
• In a large glass bowl, stir together the egg yolks and cold water.
• Mix in the lemon pudding and pie filling powder.
• Stir in the hot water and lemon juice.
• Microwave on high for 4 min's. Add the lemon zest.
• Stir and continue cooking at 2 minute intervals until thick.
• In the meantime, as this is cooking, beat eggs whites until frothy.
• Add the cream of tartar, beat until foamy.
• Gradually add the powdered sugar, beat until stiff peaks form.
• Stir the butter into the hot filling, let rest for 2 minutes.
• Pour into baked shell.
• Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
• Make swirls and peaks on the meringue.
• Bake for 10 to 12 minute until peaks are browned.
• Cool at room temperature for 1 hour, then chill.
• When cutting, slice through the meringue with a knife wet with hot water.

LUSCIOUS LEMON PIE WW

Steps:

• Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
• In food processor or blender, process crackers until finely crumbled.
• Add margarine; process until evenly moistened.
• Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
• In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
• In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
• Add gelatin mixture and stir until thoroughly combined.
• Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
• Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE

Steps:

• In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
• Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.