Mini Lemon Cream Pies No Bake Food
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
MINI LEMON CREAM PIES (NO BAKE)
These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.
Provided by DDW7976
Categories Tarts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Spoon 2 tablespoons of lemon curd into each crust.
- Top with approximately 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
- Sprinkle with lemon zest.
- Serve or refrigerate.
- (Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).
LEMON CREAM NO-BAKE MINI CHEESECAKES
We like lemon cream. We like cheesecake. And we tend to like mini anythings. So you can imagine how much we like these no-bake goodies!
Provided by My Food and Family
Categories Home
Time 1m
Yield EMPTY
Number Of Ingredients 7
Steps:
- Whisk together pudding mix and milk for 3 minutes, or until completely smooth. Set aside.
- Using either a stand mixer fitted with a whisk attachment or a hand mixer, whip cream cheese with the lemon juice and zest until it is loose and smooth. Add lemon pudding mixture and mix until everything is evenly combined and smooth.
- Divide the mixture between the crusts and refrigerate for at least 30 minutes before serving. If desired, garnish with a generous amount of whipped cream and lemon peel.
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
MINI BOSTON CREAM PIES
These tender cream filled "pies" are actually lovely little cakes. No matter what the name is, the reason they're a favorite is clear after one sumptious bite!!
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 12 mini-pies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.
- In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely.
- CREAM FILLING:.
- In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours.
- CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
- TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day.
- COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.
Nutrition Facts : Calories 286.1, Fat 14.8, SaturatedFat 8.9, Cholesterol 85, Sodium 106, Carbohydrate 34.9, Fiber 0.4, Sugar 21.1, Protein 3.7
MINI LEMON MERINGUE PIES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g
MINI LEMON MERINGUE PIES ARE PERFECT INDIVIDUAL DESSERT OPTIONS
If you love lemon meringue pie, you'll love this easy, individualized version of the classic spring and summer dessert.
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the lemon curd: Combine the sugar, butter and lemon juice in a medium saucepan over low heat and cook until the butter melts. Stir in the eggs until combined. Bring to a simmer and cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. Press through a fine-mesh strainer into a bowl. Refrigerate until set, about 2 hours.
- For the crust: Combine the graham crackers and sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse to combine.
- For the meringue: Whisk the egg whites in a large bowl with a mixer until frothy. Beat in the cream of tartar. Whisk together the sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture to the egg whites a little at a time and beat until the egg whites form stiff peaks, 3 to 5 minutes.
- To assemble, sprinkle a few tablespoons of the crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins. Scoop about 1/3 cup lemon curd into each. Top each with a few spoonfuls of the meringue. Use a kitchen torch to brown the meringue.
MINI LEMON CREAM "PIES"
Also Known As: PUCKER-UP PIES Whether your glass is half empty or half full, when it's got lemony cream filling in it, it hardly matters. With this treat all to yourself, it's easy to be optimistic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix pudding mix and gelatin mix in medium bowl. Add boiling water; stir 2 min. until mixes are completely dissolved. Refrigerate 15 min.
- Place 1 wafer in bottom of each of 8 dessert dishes; cover with pudding mixture.
- Top with COOL WHIP.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9514 g
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