Lemon Pucker Pie Recipes

MOM'S LEMON PUCKER PIE

Mom's Lemon Pucker Pie image

Mom always said, "When life hands you lemons...bake a lemon pie!" All through our life each of us kids had a special recipe we would ask our mom to make for us. Lemon Pie was my brother's favorite request and as far as he was concerned, the 'tarter' it was, the more he liked it, hence, "pucker pie." Mom had the ability...

Provided by Shelia Senghas

Categories Pies

Time 1h

Number Of Ingredients 14

Ingredients

1 8 or 9 inch baked pie crust
FILLING
1 ½ c sugar
7 Tbsp cornstarch
3 egg yolks beaten
1 1/2 cups hot water
2 Tbsp butter
1/2 c lemon juice
1 tsp lemon peel finely grated
MERINGUE
3 egg whites
1/4 tsp cream of tartar
1 tsp lemon peel finely grated
1 Tbsp lemon juice

Steps:

1. Prepare or bake the pie crust of your choice.
2. Measure the sugar, cornstarch, and salt into a pan and whisk to mix. Slowly add the hot water stirring constantly and cook over direct heat until the mixture is thick and clear, about 10 minutes. Remove from heat and stir. Stir ½ cup of the hot mixture into the beaten yolks then stir the yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice and stir until smooth. Cool and pour into baked pie shell.
3. Meringue: Beat egg whites with the cream of tartar until frothy. Gradually beat in the 6 Tbs. of sugar a little at a time. Beat until the meringue stands in firm, glossy, peaks. Add lemon juice and lemon peel and continue to beat a few more minutes. Spread meringue on pie making sure it touches the inner edges of the crust. Bake in a slow oven (325F) 10 minutes, or, until delicately browned. Cool.

PUCKER-UP LEMON CRUNCH PIE

Pucker-Up Lemon Crunch Pie image

OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.

Provided by LAURIE

Categories Pie

Time 2h25m

Yield 1 pie

Number Of Ingredients 6

Ingredients

30 lemon cream-filled vanilla sandwich cookies, finely crushed
1/4 cup butter, melted
2 (3 1/2 ounce) packages instant lemon pudding mix
2 3/4 cups cold milk
8 ounces Cool Whip
1/2 cup finely crushed lemon drop candy (they need to be pulverized in powder form, easy to do in a food processor or blender)

Steps:

Preheat oven to 350.
Combine cookies and butter and mix well.
spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
Bake 10 minutes and cook completely.
In meantime mix pudding according to package directions using milk.
Spoon evenly into cooled crust.
Carefully fold the crushed candies into the cool whip.
Spread over the pie filling.
Cover loosely and refrigerate at least 2 hours to meld flavors.

Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8

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

Ingredients

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.

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