MEYER LEMON PIE
A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.
Provided by Melissa Cebrian
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
- Pour melted butter into the blender and blend for 30 seconds more.
- Transfer lemon filling to the pastry shell.
- Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g
MEYER LEMON CREAM PIE
This Meyer Lemon Cream Pie is ultra creamy and completely no bake. With a simple honey graham cracker crust and a sweet/tart, velvety smooth lemon filling, this simple pie will become your go-to dessert year round.
Provided by Island Bakes
Categories No Bake
Number Of Ingredients 8
Steps:
- Have available a 9-inch springform pan, pie plate or high sided tart pan. In a small saucepan, melt the butter. Then, whisk in the honey until smooth. Place the graham crackers in the springform pan and whisk the melted butter mixture with a fork until combined. Evenly press the mixture into the bottom of the pan. Set in the refrigerator while making the filling. To make the filling, fit a stand mixer with the paddle attachment. Beat the cream cheese, sugar and zest on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and mix in the heavy cream. Mix for 30 seconds on low, then increase the speed to medium-high and mix until the mixture is thick, about 2-3 minutes. Reduce the speed again and mix in the lemon juice. Increase speed and mix until mixture is thick again, 2-3 minutes. Spread the mixture into the pan with the crust, smoothing the top. Place in the refrigerator and chill over night to allow the filling to set. Slice and serve, storing any leftovers in the refrigerator up to 5 days.
Nutrition Facts : Calories 428 calories, ServingSize 1
MEYER LEMON CREAM PIES
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Categories Citrus Soy Dessert Bake Kid-Friendly Lemon Chill Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
- 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
- 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.
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- Bake one pie crust according to recipe (or box) instructions. Remove from oven and set aside. (see blog post for tips on baking an empty pie crust)
- In a large bowl, combine milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes. Pour filling into pie crust.
- Bake pie for 10 minutes. Cool on wire rack for 15 minutes, then chill for at least 1-2 hours or until fully set.
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