FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
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.
FROZEN LEMON PIE
With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 318mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
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.
EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
FROZEN LEMONADE PIE
Quick, easy, and inexpensive dessert. The trick to getting the thickness you need is to have all your ingredients very cold and the lemonade comes directly from the freezer.
Provided by DZ_USA
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk with a mixer.
- Add lemonade directly from freezer and beat until very thick.
- Fold in whipped topping.
- Pour into crust and freeze.
- Remove from freezer 30 minutes prior to serving.
Nutrition Facts : Calories 634.9, Fat 29.3, SaturatedFat 14, Cholesterol 68.1, Sodium 392, Carbohydrate 87.7, Fiber 0.7, Sugar 72.3, Protein 8.9
FROZEN LEMON CREAM PIE
Make and share this Frozen Lemon Cream Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Separate Eggs.
- Be sure to use only Grade A Uncracked Eggs!
- In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.
- In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.
- Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.
- Fold in remaining whipped cream.
- Spoon into prepared crust.
- Freeze at least 3 hours or until firm.
- Serve more whipped cream or Blueberry 'n' Spice Sauce.
QUICK FROZEN LEMON PIE
This is the cheater's version! :) Uses frozen lemonade and turns out great. Good for an easy, refreshing summer dessert. Can't remember the time needed to freeze it, so I'm only putting the time to mix it together.
Provided by WI Cheesehead
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Thoroughly mix together the lemonade, milk and Cool Whip until well blended.
- Pour into prepared pie crust.
- Freeze until firm. Will be slightly soft, so eat it right away, after taking out of freezer.
Nutrition Facts : Calories 434.5, Fat 15.6, SaturatedFat 7.8, Cholesterol 17.4, Sodium 202.5, Carbohydrate 69.7, Fiber 0.9, Sugar 58.4, Protein 6.3
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