MEYER LEMON PIE
A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.
Provided by Melissa Cebrian
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
- Pour melted butter into the blender and blend for 30 seconds more.
- Transfer lemon filling to the pastry shell.
- Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g
LEMON PIE IN A BLENDER
Make and share this Lemon Pie in a Blender recipe from Food.com.
Provided by swirlycinnacakes
Categories Pie
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut off ends of lemon and cut into eighths. Remove seeds.
- Place cut lemon in blender and pulse until liquefied.
- Add eggs, sugar and butter and blend until completely mixed.
- Pour mixture into prepared pie crust and bake 45 to 50 minutes.
Nutrition Facts : Calories 637.5, Fat 34.2, SaturatedFat 15.9, Cholesterol 197.6, Sodium 406.7, Carbohydrate 77.8, Fiber 1.6, Sugar 60.4, Protein 7.6
MEYER LEMON PIE
Serve this easy and simple Meyer Lemon Pie for the ultimate spring and summer dessert.
Categories meyer lemon pie recipe pie recipe summer pie recipes lemon pie recipe compote recipe easy fast best simple Easter Mother's Day Summer baking dessert spring
Time 9h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.
- Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
- Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
- Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool.
- Top pie with whipped cream and lemon zest. Serve with compote alongside.
MEYER LEMON CURD TART
Provided by Anne Burrell
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the dough:
- Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
- Preheat the oven to 300 degrees F.
- In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
- Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
- To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
MEYER LEMON & BLUEBERRY PIE
Makes 1 (9-inch) pie
Number Of Ingredients 24
Steps:
- In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
- Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
- Preheat oven to 350°F (180°C).
- Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.
- In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
- Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.
- In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
- Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.
MEYER LEMON CREAM PIES
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Categories Citrus Soy Dessert Bake Kid-Friendly Lemon Chill Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
- 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
- 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.
MEYER LEMON PIE
Found this recipe in the newspaper and since we have a Meyer Lemon tree, decided to try it. Everyone raves about it. So good and so easy.
Provided by Patricia Hanson @wepay2
Categories Pies
Number Of Ingredients 5
Steps:
- preheat oven to 350 degrees
- Place sugar, eggs and lemon juice in blender until smooth about 3 minutes
- Pour melted butter into blender and blend for 30 seconds more.
- Transfer lemon filling into pastry shell and bake for 30 to 35 minutes until filling is just set. Let pie rest until completely set before serving, about 15 minutes more.
MEYER LEMON CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
MEYER LEMON PIE
this recipe was adapted from lemon pie recipe by juelsong. i use meyer lemons which are sweeter than regular lemons which allows me to use only half the sugar
Provided by hollywall
Categories Pie
Time 45m
Yield 8 pieces pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- in a bowl, mix the sugar, flour, cornstarch, and salt together.
- in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
- reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
- remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
- Meringue:.
- beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.
Nutrition Facts : Calories 260.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 83, Sodium 295.9, Carbohydrate 39.2, Fiber 1, Sugar 21.4, Protein 4.9
LEMON MERINGUE PIE
This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
Provided by ALICE WATERS
Categories dessert
Time 4h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
- Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
- In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
- Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
- Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
- Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
- Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
- Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
- Allow to cool completely, from one to two hours, but do not refrigerate.
MEYER LEMON PIE
I had some Meyer lemons that needed to be used before they spoiled, and hubby needed something for dessert, so this was the wonderful result. This pie is so creamy, and not too sweet, not too tart. The citrus flavor is best described as fresh and delicate. For an extra pop of citrus try adding a teaspoon of the grated Meyer lemon...
Provided by Tere Gill
Categories Pies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
- 2. Place graham cracker crust on a rimmed cookie sheet.
- 3. In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
- 4. Pour into crust and bake at 350 degrees F for 20 minutes.
- 5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
- 6. Garnish, if desired, just before serving. Cover and refrigerate leftovers.
- 7. **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!
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- Bake one pie crust according to recipe (or box) instructions. Remove from oven and set aside. (see blog post for tips on baking an empty pie crust)
- In a large bowl, combine milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes. Pour filling into pie crust.
- Bake pie for 10 minutes. Cool on wire rack for 15 minutes, then chill for at least 1-2 hours or until fully set.
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- Mix the flour, powdered sugar, and fleur de sel in a stand mixer with the paddle attachment until well combined. Add the butter. Mix until the mixture resembles a coarse meal. Add the beaten egg over the dough. Mix just until the dough begins to form.
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- , combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Place disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/4-inch thick, approximately a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared pie or tart pan, lightly pressing down into the bottom and sides of the pan. For a pie, trim the overhang to 1 inch and crimp the edges. For a tart, run the rolling pin across the top of the pan to remove the excess dough. Chill in the freezer for 30 minutes.
- Preheat oven to 350°F and place a rimmed baking sheet in the middle of the oven. Line the chilled pie dough with a piece of crinkled parchment paper, and fill with granulated sugar, dried beans, or pie weights.
- Place pan on pre-heated baking sheet and blind bake for 30 to 35 minutes, until the pie crust is pale golden and the bottom is completely set. At that point, carefully lift out the parchment and the weights. Return the crust to the oven for another 3 to 5 minutes, until the bottom crust is golden brown.
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Estimated Reading Time 3 mins
- Place flour in the bowl of a food processor fitted with the steel blade. Distribute chilled butter cubes over the flour. Pulse 12 times.
- Drizzle water over the flour/butter mixture and pulse until dough begins to clump around the base of the blade.
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- For the hazelnut press-in crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom and set it on a baking sheet. In the bowl of a food processor, add the flour, hazelnuts, powdered sugar, lemon zest, and salt. Process until the hazelnuts are finely ground. (If using ground hazelnuts, simply combine the ingredients in a large mixing bowl.) Drizzle the butter over the flour and nut mixture. Stir with a fork until the butter is well incorporated and the mixture is moist. Press the mixture onto the bottom and up the sides of the tart pan. Bake for 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside, leaving the oven on.
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