New Orleans Lemon Pie Food

NEW ORLEANS LEMON PIE

Steps:

• Bake graham cracker crust according to package directions.
• In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
• In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
• Add the half-and-half, egg yolks, and lemon rind and stir well.
• Place the container over the water and adjust the heat to maintain a lively simmer.
• Stir with a whisk until the filling is very warm.
• Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
• Remove from the heat and set aside.
• Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
• Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
• Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
• Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
• Serve cold.

LAYERED LEMON PIES

Steps:

• Prepare pie crusts as package directs. Set aside to cool.
• In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat and cook two minutes more. remove from heat.
• Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
• Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
• In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
• Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
• Gently spread on top of pies. Refrigerate 30 more minutes.
• For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
• Add slivered almonds, if desired.

CLANCY'S LEMON ICE BOX PIE

Steps:

• Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
• In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
• Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
• Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.