Easy Peasy Lemon Squeezy Pie Recipes

Steps:

• Zest and thinly slice the lemons into rounds, removing any seeds.
• Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
• Preheat the oven to 425°F (220°C).
• Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
• On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
• In a small bowl, whisk together the egg yolk and water until fully combined.
• Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
• Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
• Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
• Let the pie cool for 45-60 minutes before slicing and serving.
• Top each slice with a lemon twist and dust with powdered sugar.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat eggs until smooth.
• Add milk to eggs, then the lemon juice and zest.
• Mix until all ingredients are incorporated and mixture is smooth.
• Pour into pie crust.
• Bake pie for 15 minutes.
• Cool completely.
• Best served chilled.

Steps:

• Preheat oven to 350°F
• Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
• Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
• Press mixture evenly into parchment-lined pan. This is your crust.
• Bake crust 20 minutes or until light brown; remove from oven.
• Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
• Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
• Cool completely on a wire rack.
• Use edges of parchment lining to lift bars from pan.
• Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

Steps:

• Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.

Steps:

• Melt chocolate chips and butter (or margarine) in a heavy saucepan. Add cereal and toasted coconut, and mix well.
• Press mixture into a buttered 9-inch pie plate. Chill until firm.
• To make filling, pour lemon pie filling into an ice cube tray. Freeze several hours until icy. (Most prepared fillings will freeze to only a slushy consistency; this is perfect).
• Turn frozen lemon pie filling into a bowl, and beat with mixer. Cut vanilla ice cream into eighths, and add to pie filling. Beat to mix.
• Pour filling mixture into chilled cereal crust. Cover and freeze overnight.
• To serve, top with whipped topping and chocolate curls, if desired.

Steps:

• Preheat oven to 325 F, 175 C or Gas mark 3.
• Grease and line a 2 lb loaf tin or round cake tin.
• Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
• Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
• While the cake is baking, make the syrup.
• Mix the lemon juice and sugar together - no need to heat it up.
• On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
• Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
• The syrup will leave a crunchy residue of sugar and be sticky to touch too!
• Keeps well, if you can hide it for long enough!
• The quantity above can be easily doubled for a larger family cake.
• The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!

Steps:

• Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush 'em to smithereens.
• In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix. Press into the bottom of a pie plate (and about up the sides), and chill in the fridge for at least 30 minutes.
• Heat oven to 350 degrees Farenheit.
• In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.
• Pour the filling into the chilled graham cracker crust.
• Bake for 15 minutes. Remove from oven and transfer pan to cooling rack for 10 minutes, then chill pie in the fridge for at least an hour. Best eaten cold!
• Garnish with whipped cream before serving.