Easiestlemonpie Recipes

Steps:

• place juice and zest of 3 lemons in bowl, add.
• sweetened condensed milk and stir til blended.
• fold in cool whip.
• pour into crust and chill.

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.

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.

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.

Steps:

• Combine pie filling mix, sugar and 1/4 cup of the water.
• Blend in egg yolks and remaining water.
• Cook and stir over medium heat until mixture comes to a full boil.
• Remove from heat.
• Blend in lemon juice and butter.
• Cool 5 minutes, stirring twice.
• Pour in pie shell.
• For meringue, beat egg whites until foamy.
• Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
• Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
• Cool a few hours before serving.