Amish Lemon Pie Recipes

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

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.

Steps:

• Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
• Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
• Brush the top with milk and sprinkle granulated sugar on top.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Steps:

• Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
• Blend in egg yolks, and add remaining water.
• Cook and stir over medium heat.add lemon rind and butter.
• Beat egg whites till peaks form.gradually fold into hot pie filling.
• cover with waxed paper, chill --
• Blend cool whip into chilled pie filling.
• Pour into pie shell.
• Garnish with remaining topping and lemon slices if desired -- .

Steps:

• Preheat the oven to 425*.
• Roll out the pastry and line 2 9" pie pans.Prick the pie shells all over with a fork.
• Bake for 3 minutes.
• Prick again and pat the pastry up the sides of the pan with the back of a fork if it is slipping.
• .bake 2 minutes longer, then remove from the oven to cool.
• Meanwhile, prepare the filling. Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla and lemon zest and salt until the mixture is combined but no bubbles or froth has formed.
• Pour the mixture into the baked shells and bake 30-35 minutes, or until the filling is deep golden on top.
• cool thoroughly on a rack before serving.

Steps:

• Preheat oven to 400°F.
• Place frozen pie shell on a baking sheet, let stand 10 minutes.
• Then, using a fork, prick bottom and side of shell in several places.
• Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
• Remove shell from oven.
• Reduce oven temperature to 375°F.
• Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
• Wrap and set aside to use for cream later.
• Squeeze 1/2 cup juice from lemons.
• In large bowl, whisk eggs.
• Gradually whisk in 3/4 Cup sugar until dissolved.
• Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
• Pour into warm pie shell.
• Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
• Before serving, pour remaining 1/2 Cup cream into a bowl.
• Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
• Beat until soft peaks will form when beaters are lifted.
• Serve pie warm, room temperature or cold.
• Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.

Steps:

• In a medium saucepan, whisk the egg until frothy.
• Whisk in the flour.
• Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
• Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
• Remove from the heat and let cool to room temperature.
• (Filling will be slightly thickened.).
• While the filling is cooling, prepare the crumb topping.
• In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
• Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
• Pour the cooled filling into the pastry shell.
• The pastry will be only half full but the pie will rise as it bakes.
• Sprinkle with the crumb topping.
• Cover the edges of the pastry with foil to prevent over browning.
• Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
• (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
• Cool completely before cutting.
• Serve warm or cold.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

Steps:

• Separate eggs.
• Whisk egg yolks to blend.
• Add condensed milk, lemon juice and lemon extract. Whisk well to blend.
• Pour mixture into pie crust.
• Whip egg whites and cream of tarter to form merangue.
• Add sugar at the end - whip thoroughly.
• Place merangue on top - spread evenly.
• Bake 350 for 8-10 minutes until merangue is browned.