LEMON PIE FILLING
This lemon pie filling is the perfect way to create put together with a great homemade pie crust.
Provided by Lisa Johnson
Categories Pies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
- 2. Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
- 3. Remove from heat and stir in butter, stirring until melted.
- 4. Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.
LUSCIOUS LEMON PIE FILLING MIX(AND PIE)
We've always loved Lemon Meringue Pie but I used to be too intimidated to make it... A friend gave me this easy recipe for the filling and now I can make it anytime. No one will know how simple it is. They will think you squeezed the lemons yourself! (directions for complete pie are also included below)
Provided by Diane M.
Categories Other Desserts
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a medium bowl, combine ingredients. Mix well. Put in a 1 qt. airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/4 cups of lemon pie filling mix.
- 2. To make pie; 1 BAKED pie crust 1 1/4 cups lemon pie filling mix 2 1/2 cups water 3 egg yolks (save the whites for meringue, you'll also need 6 Tbls sugar) 2 tbls butter
- 3. Have pie crust ready. In a large saucepan, combine dry lemon pie filling mix, 1/2 of the water and egg yolks. Mix until smooth. Add remaining water. Cook over medium heat, until thick and bubbly. Remove from heat. Add butter and stir until melted. Cover and let cool for 5 mins. Stir and pour into cooked pie shell.
- 4. Now you may either refrigerate for a couple of hrs and add whipped cream or else you can add meringue to the warm pie and then refrigerate. For meringue; In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 Tbls. of sugar. Spread on top of the warm pie, sealing to edges(to make peaks, dip your clean fingertips in meringue and pull up) Bake in preheated 400 degree oven for 8-10 mins, until meringue is lightly browned. Cool pie on wire rack, then refrigerate.
CLASSIC LEMON MERINGUE PIE
Want to know what sunshine tastes like? Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker™ pie crust mix for the from-scratch pie crust. Never made a lemon meringue pie recipe before? We've got your back with easy steps to help you master this dessert classic.
Categories Dessert
Time 7h10m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
- Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
- Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
- Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
- Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 65 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 47 g, TransFat 0 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
LEMON LOVERS LUSCIOUS CHEESECAKE PIE
Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.
Provided by Alexis Bonavitacola
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 5h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
- Spoon the mixture into the graham cracker crust.
- Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
- Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
- Spread the lemon curd evenly over the top of the cheesecake filling.
- Spread the whipped topping over the lemon curd.
- Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g
LUSCIOUS LEMON MERINGUE PIE
Perk up a pie filler with an addition of fresh lemon juice and lemon rind. Make a full, impressive pie. Note: I use commercial pie filling which you can purchase at Wholesale clubs. You may need to add sugar if your mix calls for it. This makes a nice "high" pie.
Provided by Chef Dee
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
- Preheat oven to 375 degrees.
- Zest the lemon and set 2 tablespoons of the zest aside.
- Squeeze 2 tablespoons of juice out of the lemon and set aside.
- Place egg whites into mixing bowl and set aside.
- In a large glass bowl, stir together the egg yolks and cold water.
- Mix in the lemon pudding and pie filling powder.
- Stir in the hot water and lemon juice.
- Microwave on high for 4 min's. Add the lemon zest.
- Stir and continue cooking at 2 minute intervals until thick.
- In the meantime, as this is cooking, beat eggs whites until frothy.
- Add the cream of tartar, beat until foamy.
- Gradually add the powdered sugar, beat until stiff peaks form.
- Stir the butter into the hot filling, let rest for 2 minutes.
- Pour into baked shell.
- Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
- Make swirls and peaks on the meringue.
- Bake for 10 to 12 minute until peaks are browned.
- Cool at room temperature for 1 hour, then chill.
- When cutting, slice through the meringue with a knife wet with hot water.
LUSCIOUS LEMON PIE
Make and share this Luscious Lemon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the sugar and cornstarch.
- Stir in milk until smooth.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to the pan.
- Bring to a gently boil; cook and stir for 2 minutes.
- Remove from heat; stir in butter and lemon peel.
- Gently stir in juice.
- Cool to room temperature.
- Fold in sour cream and whipped cream.
- Pour into pastry shell.
- Chill at least 1 hour before cutting.
Nutrition Facts : Calories 644.6, Fat 42.3, SaturatedFat 21.5, Cholesterol 277.6, Sodium 270.6, Carbohydrate 61.3, Fiber 0.9, Sugar 34.1, Protein 7.3
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