Lemon Fluff Pie Recipes

LEMON FLUFF PIE

Steps:

• In the bowl of a stand-up mixer (I like KitchenAid) add the heavy whipping cream, meringue powder, powered sugar and vanilla.
• Beat at low speed for about 2 to 3 minutes which will help the meringue powder & sugar to dissolve.
• Increase speed of mixer to high and beat until stiff peaks form. This can take 6 to 9 minutes, depending on mixer.
• Remove 2 cups of whipped cream and save in the fridge for the topping/garnish.
• With the remaining whipped cream add the lemon curd and beat 1 to 2 minutes on medium speed to thoroughly combine.
• Spread the filling into the prepared crust, tent with plastic wrap and refrigerate 2 to 3 hours before serving.
• Pipe on the extra whipped cream before serving.

FLUFFY LEMON-LIME PIE

Steps:

• In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

LEMON FLUFF DESSERT

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.

LEMON JELLO FLUFF PIE

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

LEMON FLUFF PIE

Steps:

• Bake your pie shell until golden brown; cool completely.
• In medium saucepan, combine sugar and cornstarch; mix well.
• Stir in water, lemon juice and egg yolks.
• Cook over medium heat until mixture boils and thickens, stirring constantly.
• Boil one minute, still stirring.
• Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
• In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
• Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
• Serve with extra whipped cream.

LEMON FLUFF PIE

Steps:

• Whisk together the sweetened condensed milk and the lemon juice until well combined.
• Fold in the whipped topping until smooth and creamy.
• Pour mixture into graham cracker pie crust, and refrigerate until ready to serve.
• Optional: Pie can be garnished with additional whipped topping or sliced fresh strawberries.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON FLUFF PIE RECIPE

Steps:

• Chill Jello until the consistency of an unbeaten egg whites. Fold yogurt and cool whip and pour into crust. Chill and refrigerate until firm.

LEMON FLUFF PIE

Steps:

• 1. Combine gelatin & boiling water, stir 2 minutes or until dissolved.
• 2. Add cold water & stir.
• 3. Chill jello until consistency of unbeaten egg white.
• 4. Fold jello into yogurt & whipped topping.
• 5. Pour jello mixture into graham cracker crust & smooth around until it's evenly spread in the crust.
• 6. Refrigerate until firm (about 2-4 hours). (Best if you can refrigerate overnight though)

PINEAPPLE FLUFF PIE

Steps:

• In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

EASIEST FROZEN LEMON FLUFF PIE

Steps:

• Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
• Enjoy your frozen fluff!