LUSCIOUS LEMON PIE
My mother always made this around the holidays for our family. Now I have four married daughters and seven grandchildren, and I serve lemon pie all year!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In the top of a double boiler, combine sugar, cornstarch and salt. Stir in milk, egg yolks and lemon juice. Cook and stir over boiling water until thickened and bubbly. Cook and stir 3 minutes longer. Remove from the heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture is room temperature, stir in sour cream. Pour into shell and refrigerate several hours or overnight. , For topping, whip cream until thickened; beat in sugar and almond extract, if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving.
Nutrition Facts :
LUSCIOUS LEMON ANGEL CAKE
So easy and delicious! Lemon angel food cake served with strawberries and kiwi fruit.
Provided by Pillsbury Kitchens
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Cut angel food cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- Place lemon pie filling in medium bowl; stir until smooth. Fold in whipped topping. Spread 1/3 of lemon mixture on bottom layer of cake. Top with middle layer of cake. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. If desired, cover and refrigerate until serving time.
- In another medium bowl, combine strawberries and kiwi fruit; cover and refrigerate until serving time.
- To serve, cut cake into 12 slices. Spoon 1/3 cup fruit over each slice of cake.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g
LUSCIOUS LEMON CREAM PIE
Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g
LUSCIOUS LEMON MERINGUE PIE
From the freshly made pie pastry, to the sweet-tart lemon filling, to the egg white meringue on top, you can't go wrong with a pie made from scratch.
Provided by ChefJerrold
Time 3h
Yield 8
Number Of Ingredients 23
Steps:
- Prepare Baked Pie Crust: Heat oven to 375 degrees F. Cut lard or shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll into circle 2 inches larger than upside-down glass pie plate, 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. Note: If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour. For the filling: Heat oven to 400 degrees F. Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart saucepan; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into pie crust. Note: Spreads with at least 65% vegetable oil can be substitued for the stick margarine or butter. Prepare Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving. Immediately refrigerate any remaining pie.
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
LUSCIOUS LEMON MERINGUE PIE
Perk up a pie filler with an addition of fresh lemon juice and lemon rind. Make a full, impressive pie. Note: I use commercial pie filling which you can purchase at Wholesale clubs. You may need to add sugar if your mix calls for it. This makes a nice "high" pie.
Provided by Chef Dee
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 9
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 MERINGUE PIE
An easy tasty pie. I got the recipe from a friend, I found it a bit too sweet for me, but maybe you could play about and lower the sugar if you wanted to. Please top the pie with the meringue while the filling is still warm and cook straight away, it seems to give the best results. I made my own rich shortcrust pastry with some lemon rind through it and it was lovely, but a pre-made one is just as good.
Provided by Frugal Fifer
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F, 175°C.
- Filling: using a medium saucepan, whisk together cup of sugar, flour, cornflour and salt. Stir in zest and juice of lemon and the water. Cook over medium heat till just boiling. Stir in the butter. Beat yolks together well in a bowl big enough to add a cup of the hot mixture to. Add a cup of the sugar mix, whisking all the time then add this back to the saucepan. Bring to a boil, stirring all the time till thick. Remove from heat and pour into pie case.
- Meringue: Using a large clean bowl ( wipe out with remains of lemon and dry with paper towel to make sure there is absolutely no grease/residue in the bowl), whisk the whites till foamy, can be done by hand but I find the electric mixer does the best meringue for this. Add sugar gradually, whisking till you have the stiff peak stage (or you can try holding the bowl upside down above your head to make sure!)Also check at this point that all the sugar has dissolved by rubbing a small amount of mix between your fingers. continue whisking for a few minutes if it still feels grainy. If its smooth, drop the mixture all over the warm pie filling making sure to go right up to the edges smoothing out the gaps as you go. I like to make sure there are peaks all over the meringue as I love the chewy bits too.
- Bake in the preheated oven for 10 minutes, or till meringue is golden brown.
- To enjoy at its best, let it cool down for a wee while before chilling for a few hours then serving with cream/ice cream. You will need to include the chilling time as I wasn't sure how to include that at the top.
LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LUSCIOUS LEMON PIE
Make and share this Luscious Lemon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 644.6, Fat 42.3, SaturatedFat 21.5, Cholesterol 277.6, Sodium 270.6, Carbohydrate 61.3, Fiber 0.9, Sugar 34.1, Protein 7.3
LUSCIOUS LEMON PIE WW
A nice, light dessert from my favorites. For buffet, I used mini phyllo dough shells (22.5 calories, 1 g fat), filling with 2 teaspoons of pudding-gelatin mixture. Makes about 60. From Weight Watchers' "Simply the Best". Cooking time includes 8 hours refrigerator time.
Provided by KateL
Categories Pie
Time 8h8m
Yield 60 mini tea-cake cups, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 1.2, Sodium 694.8, Carbohydrate 32.9, Fiber 0.7, Sugar 9, Protein 10.4
FAST LUSCIOUS LEMON PIE
This rich-tasting pie has been served at the Country Table for nearly 20 years. We sell out every time it's on the menu. Customers comment that it's not too tart and not too sweet-just perfect!-Barbara Hoffner, New Holland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
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 gentle boil; cook and stir for 2 minutes., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature. Fold in sour cream and whipped cream. Pour into pastry shell. Chill for at least 1 hour before cutting.
Nutrition Facts :
LEMON LUSCIOUS PIE
This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie.
Provided by Caryn
Categories Pie
Time 35m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thick.
- Cover and cool.
- Fold in sour cream; pour into baked pie shell.
- Chill in the refrigerator at least 2 hours.
- Top with whipped cream and lemon slice curls.
Nutrition Facts : Calories 2613.6, Fat 150, SaturatedFat 77.7, Cholesterol 823.8, Sodium 1135.5, Carbohydrate 298.4, Fiber 2.8, Sugar 202.4, Protein 29.8
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
LIGHT AND LUSCIOUS LEMON PIE
Steps:
- Heat water until boiling; add lemon Jell-O and stir (at least 5 minutes) until completely dissolved. Add yogurt and fat free whipped topping. Fold in until well blended.
- Pour into pie shell.
- Refrigerate until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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