WORLD'S BEST LEMON PIE
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
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.
LEMON CLOUD PIE II
This is a great pie, and a little different to our usual lemon meringue.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
- Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
- Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 54.9 g, Cholesterol 157 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 55.5 mg, Sugar 50.5 g
LEMON PIE II
This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.
Provided by Jan Guinn
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
MAGIC LEMON PIE
Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.
Provided by JANE HUEY
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 351 calories, Carbohydrate 53.9 g, Cholesterol 63.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 250.5 mg, Sugar 44.8 g
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.
SLICE OF LEMON PIE II
My friend Minnie gave me a copy of the Holiday Cooking 2005 from the Harvey County Independent, a paper that serves her hometown. I saw this recipe in there and I had to try it. It was so good! It was so tart! It mellowed a little over the next few days, but it was still so good.
Provided by mliss29
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, and salt.
- Cream in the butter.
- Beat in the eggs one at a time until mixture is smooth.
- Add lemon zest, lemon slices, and water.
- Pour into unbaked pie crust and cover with a top crust.
- Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
- Let cool.
Nutrition Facts : Calories 448.2, Fat 22.6, SaturatedFat 8, Cholesterol 85, Sodium 458, Carbohydrate 57, Fiber 2.2, Sugar 31.7, Protein 5.8
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