EASY LEMON PIE
I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
COOL SUMMER LEMON PIE
this is a cool and refreshing pie during the hot summer months. got this one from church long time ago.
Provided by gina2452
Categories Pie
Time 5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- stir drink mix and water until dissolved.
- beat lemonade mix and ice cream on low until blended.
- stir in whip topping.
- freeze until mixture firms, then spoon into crust.
- freeze 4 hrs.
- let stand out for 10 min.
- before serving.
- garnish w/ lemon slices.
Nutrition Facts : Calories 306.1, Fat 18.2, SaturatedFat 10, Cholesterol 14.5, Sodium 204.5, Carbohydrate 33.8, Fiber 0.7, Sugar 25, Protein 2.8
COOL SUMMER LEMON CAKE
Came up with this refridgerated lemon dessert for supper last night and boy did it hit the mark on such a sweltering summer day!
Provided by Nancy Allen
Categories Cakes
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat your oven to 350F. Mix up the lemon cake mix as directed on box with electric mixer and pour in round spring form pan.Bake 30 to 35 minutes or til cake tests done in center.Remove from oven and let cool completely. Leave cake in pan after cooled.
- 2. Now mix up 2 small packages of instant lemon pudding. Whisk til thickened.Spread half of pudding over top of cake. Mix other half of pudding with whipped topping (cool whip) and spread over layer of lemon pudding and spread to edge of cake pan. Place fresh lemon zest over the top of cake and refridgerate for 2 hours. Before serving remove sides of springform pan. Enjoy!
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