Easy As Pie Lemon Pie 5 Ingredients Recipes

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NO BAKE LEMON PIE



No Bake Lemon Pie image

This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter (melted)
8 oz cream cheese (room temperature)
3.5 oz instant lemon pudding mix
1 ½ cups whole milk
1 tablespoon lemon zest
1 cup heavy cream (cold)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
lemon zest and slices, raspberries and mint to garnish pie

Steps:

  • Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
  • In a medium bowl, beat cream cheese until smooth.
  • Add pudding mix and beat well until creamy and combined.
  • Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
  • Beat in lemon zest. Pour mixture into prepared pie shell.
  • Chill for at least 3 hours. The pie will set up firmly during this time.
  • In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
  • Spread whipped cream on top of chilled pie.
  • Top with additional lemon zest.
  • Garnish with lemons, mint, and raspberries before serving, if desired

Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

EASY AS PIE - LEMON PIE - 5 INGREDIENTS



Easy As Pie - Lemon Pie - 5 Ingredients image

WOW, I grew up on this as a kid and never knew how easy it was to make. one bite and you'll see why. I begged my mom to make it ever year for the holidays.

Provided by fruity pebble

Categories     Pie

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

2 egg yolks, beaten up
10 -12 ounces sweetened condensed milk
1/4-1/2 cup lemon juice concentrate
cream of tartar (spice or powder)
ready-made pie crust, any flavor

Steps:

  • mix egg yolks, milk, juice into large bowl.
  • Mix all together until creamy.
  • Add a few pinches of cream tartar to make it set nice. (not enough will make it runny.)
  • Pour into your pie dish and refridgerate!
  • Depending on the size of your crust, you may need to use more sweetened condensed milk to fill the pie up. I usually use 1 can, + 1/2 can. I always let mine set overnight. You can top it with anything you wish like whipped cream, or lemon wedges for garnish. I give one to each of my neighbors as sweet gifts. I promise you will love it!

Nutrition Facts : Calories 170.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 79, Sodium 64.6, Carbohydrate 26.6, Sugar 26, Protein 4.6

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

EASY LEMON PIE



Easy Lemon Pie image

A short and easy recipe for lemon icebox pie.

Provided by Nancy D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  • In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g

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