Paula Deen Lemon Pie Recipes

LEMON ICEBOX PIE

Steps:

• Preheat oven to 350°. In a small bowl, stir together cookie crumbs, 3 tablespoons granulated sugar, and melted butter. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake until golden brown, about 10 minutes. Let cool completely. In a medium saucepan, whisk together eggs, lemon zest and juice, and remaining 1⅔ cups granulated sugar until smooth. Cook over medium heat, whisking frequently, until thick, about 15 minutes. Remove from heat, and whisk in cream cheese until melted and smooth. Pour mixture into prepared crust, and freeze until firm, about 3 hours, or up to overnight. In a large bowl, beat cream, confectioners' sugar, and vanilla with a mixer on medium-high speed until soft peaks form. Spread onto pie just before serving, and garnish with lemon, if desired.

PAULA DEEN'S TANGY LEMON MERINGUE PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325 F. In a large saucepan, combine sugar and cornstarch. Stir in eggs and lemon juice. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and lemon zest. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.