LEMON MERINGUE PIE
Lemon Meringue Pie has never looked so good... or been so easy to prepare. Our best-selling Shirriff Lemon Pie Filling is the easiest way to this delicious d
Time 40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preparation 1 Pie Crust Preheat oven to 425°F/220°C. Prepare the pie crust as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool. 2 Meringue Separate 2 fresh eggs; put two egg yolks aside into a saucepan and egg whites into mixing bowl. 3 Beat 2 fresh egg whites on medium until soft peaks form (30 sec). 4 Gradually beat in 1/4 cup sugar. Beat on high until stiff peaks form (approx. 2 mins). 5 Lemon Filling In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup (83 mL) cold water, stir, then add pouch contents, and whisk until smooth. 6 Add in 2 cups (500 mL) hot water and mix well. 7 Cook over medium high heat, stirring continuously (approx. 15 min). When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top, and stir in 1 tbsp. (15 mL) butter. 8 Lemon Pie Cool 5 min., stirring twice. Product will continue to thicken as it cools. 9 Pour the lemon pie filling into baked, cooled 9" (23 cm) pie shell. Top pie with meringue to the edges while filling is still hot. 10 Bake at 425°F (180°C) 5-7 min. or until golden. Cool on counter for 3 hours before serving.
LEMON PIE BARS
This is a really easy recipe that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!
Provided by RCFoodie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
- Bake 15 to 20 minutes or until golden brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
- Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 49.9 mg, Sugar 11.4 g
LEMON LUSCIOUS NO BAKE CHEESECAKE
This recipe is from Dr. Oetker products. Note the recipe takes one package each of Whip It and Vanilla Original Sugar, I had to put in one tablespoon so the recipe could be printed. I will try to update with the right measurements that are in each packet of ingredients if the comp. will let me.
Provided by andypandy
Categories Cheesecake
Time 50m
Yield 1 9 inch spring form, 12 serving(s)
Number Of Ingredients 14
Steps:
- Method;.
- Base:.
- Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
- Press into a 9 inch spring form pan.
- Bake 325 degrees for 10 minutes.
- This is to help set it. Let Cool.
- Filling:.
- Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
- Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
- When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
- Cover the top surface directly with plastic wrap, and set aside to cool.
- Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
- Continue to whip until smooth and fluffy.
- Remove 1 cup of the lemon cooled custard for the top of the dessert.
- Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
- Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
- Remove 3/4 cup of the whipped cream for the topping.
- Beat the egg whites until stiff and fold into the remaining whipped cream.
- Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
- Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
- Chill at least fifteen minutes or more to firm up.
- Spread the cooled cooked remaining lemon filling over chilled layer.
- So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
- Chill until firm .
- You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
- I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.
Nutrition Facts : Calories 334.4, Fat 27.6, SaturatedFat 16.8, Cholesterol 117.2, Sodium 202.5, Carbohydrate 17.6, Fiber 0.2, Sugar 12.8, Protein 5.4
EASIEST EVER LEMON SQUARES
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
Provided by Sharon in Ontario.
Categories Bar Cookie
Time 1h3m
Yield 20-25 squares, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1
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