SOUR ORANGE AND LEMON PIE
Seville Orange and Lemon make for an intensely flavourful, wonderfully rich dessert. The chocolate Graham wafer crust and fluffy meringue topping don't hurt either.
Provided by Sean
Categories Dessert
Time 7h25m
Number Of Ingredients 15
Steps:
- In a food processor, combine the graham cracker crumbs, cocoa powder, and sugar.
- Melt the butter and add it to the crumb mixture slowly while mixing to combine.
- Firmly press the mixture into a 9 inch pie dish. Refrigerate for at least 2 hours, or overnight.
- Preheat oven to 350° F (177° C).
- Combine the orange juice, lemon juice, and sugar in a small sauce pan. Bring to a boil on the stove top, then reduce heat and simmer until the mixture reaches a syrupy consistency (the final volume should be about 3/4 cup). Remove from heat and set aside to cool.
- If you haven't done so yet, separate the egg yolks and whites. Set the whites aside for use in the meringue.
- In a large bowl, combine the egg yolks and citrus zest. Using a hand (or stand) mixer with a whisk attachment, whip the eggs for 4-5 minutes, or until they look airy and fluffy.
- Slowly add the sweetened condensed milk to the eggs, mixing to combine. Whip for a further 2-3 minutes, until the mixture looks thick and somewhat airy.
- Using the lowest setting on the mixture, combine in the reserved syrup until the filling mixture is just combined.
- Pour the filling into the pie crust and bake for about 15 minutes. The filling should be well-set, but will still jiggle a little. The edge of the filling should be puffed up and slightly browned. If you're not sure whether or not the filling is set, check the center with a toothpick; if it's gooey, bake a little longer. Once baked, allow the pie to cool slightly while preparing the meringue. Leave the oven on.
- In a large bowl, combine the egg whites and the cream of tartar. Using the (clean) mixer with whisk attachment, beat the eggs into firm peaks.
- Slowly add the sugar while beating the meringue, until well-combined.
- Spread (or pipe) the meringue onto the the top of the pie crust, making sure to reach the edges.
- Raise the oven temperature to 400 F, then bake the pie for an additional 5-7 minutes with the door slightly ajar. The meringue should be toasty and lightly golden. Watch this step very carefully, as meringue can burn easily.
- Set the pie to cool on a counter for 4 hours, or if necessary, in the refrigerator for 2 hours. Cooling in the refrigerator will help set the filling a bit more, but makes the meringue more likely to soften.
Nutrition Facts : Calories 412 kcal, Carbohydrate 64 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 173 mg, Fiber 3 g, Sugar 53 g, UnsaturatedFat 5 g, ServingSize 1 serving
ORANGE AND LEMON PIE - CHIFFON PERFECTION RECIPE
Here is a tasty and light pie recipe your family will love. This whips up so light and fluffy and is the perfect ending to a family meal. This has a really light meringue with a nice citrus flavor.
Provided by Analida Braeger
Categories Dessert
Time 4h50m
Number Of Ingredients 10
Steps:
- Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
- Preheat your oven to 350'F.
- Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
- Remove from the oven and allow to cool for about 30 minutes.
- In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
- In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
- Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
- Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining 1/4 cup of sugar. Continue to beat until the whites form soft peaks.
- Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
- Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
- Serve with a dollop of whipped cream if desired.
Nutrition Facts : Calories 213 kcal, Carbohydrate 31 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 125 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
LEMON PIE WITH PECAN CRUMB CRUST
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each wedge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, with rack on lowest level. Spread pecans on a rimmed baking sheet, and toast in the oven until golden, tossing occasionally, about 10 minutes. Let cool.
- In a food processor, finely grind graham crackers, sugar, and pecans. Add the butter, and process until completely combined.
- Press mixture into bottom and up sides of a 9-inch pie pan. Bake until crust is lightly browned, about 8 minutes. Let cool on a wire rack.
- In a large bowl, beat the egg yolks with the condensed milk. Stir in the lemon juice. Spoon filling into cooled pie crust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled, at least 1 hour.
Nutrition Facts : Calories 311 g, Fat 14 g, Protein 5 g
FLUFFY ORANGE PIE
This is a no bake pie that will be ready to eat in just a few hours. The cook time is the chill time.
Provided by forgetmenot
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and butter.
- Press firmly on bottom and up sides of 9" pie plate, chill.
- In large mixer bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk and concentrated orange juice until smooth.
- Fold in whipped cream.
- Pile into crust.
- Chill 2 hours or until set.
Nutrition Facts : Calories 743.5, Fat 44.8, SaturatedFat 24, Cholesterol 111.7, Sodium 393.3, Carbohydrate 78.2, Fiber 1.4, Sugar 36.1, Protein 9.9
LEMON FLUFF DESSERT
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FLUFFY ORANGE-LEMON PIE
Number Of Ingredients 9
Steps:
- 1. Combine KELLOGG'S ALL-BRAN cereal, nuts, margarine and sugar. Press mixture evenly in bottom and on side of 9-inch glass pie plate to form crust.2. Bake at 375°F for 6 minutes or until lightly browned. Cool completely. Chill.3. Pour evaporated milk into small bowl of electric mixer. Place in freezer until ice crystals form around edge.4. Meanwhile, add water to reserved mandarin orange syrup to measure 1 1/4 cups liquid. Add gelatin. Let soften 5 minutes. Bring mixture to boil in small saucepan. Pour into large bowl of electric mixer. Chill until slightly thickened.5. Beat thickened gelatin until frothy. Add orange segments, reserving some for garnish. Beat well. Beat milk until soft peaks form. Fold into gelatin mixture. Pour into cereal crust. Chill until firm. Garnish with reserved orange segments.
Nutrition Facts : Nutritional Facts Serves
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- Add the egg yolk and just enough water to bring the mixture together, mixing with a flat-bladed knife. Knead briefly, then shape into a disc, wrap in cling film and chill for 15 minutes.
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