FRENCH CANADIAN LEMON PIE
Yummy!! And very classy looking. From Chatelaine magazine. I am a fan of easy yet delectable desserts and this qualifies on both counts. I've stated 3 lemons because it will depend on size and juicyness.
Provided by Barefoot Beachcomber
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
FRENCH LEMON PIE
This sets perfectly when baked, I usually prepare this pie in the morning to serve in the evening, the pie should be refrigerated for several hours and then served cold.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F (bottom rack).
- In a bowl, beat eggs for about 3 minutes.
- Add in corn syrup, rind and melted butter; mix to combine.
- In a small bowl, mix together flour and sugar.
- Add to the egg mixture; mix to combine well.
- Pour into unbaked prepared pie shell.
- Bake for 45-50 minutes.
- Cool to room temperature, then chill before serving.
- Just before serving, mound/spread on the whipped cream on top of the pie.
Nutrition Facts : Calories 393.5, Fat 16.3, SaturatedFat 6.5, Cholesterol 124.8, Sodium 218.4, Carbohydrate 60, Fiber 1, Sugar 25.6, Protein 5.3
FRENCH CREAM FILLING
I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.
Provided by Kit Gay
Categories World Cuisine Recipes European French
Yield 16
Number Of Ingredients 5
Steps:
- Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 2.4 g, Cholesterol 15.6 mg, Fat 4.2 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 9.3 mg, Sugar 2.1 g
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.
FRENCH LEMON PIE
I havent tried this yet but think that anything lemon has to be good! It sure sounds like lemony custard...and a keeper!
Provided by LAURIE
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line 9-inch pie plate with shell and flute edge.
- In medium bowl, beat eggs well.
- Add corn syrup, lemon peel and juice and melted butter.
- Combine sugar and flour and stir into egg mixture.
- Pour into unbaked pastry shell.
- Bake at 350° for 50 minutes.
- Chill.
- Top with dollops of whipped cream to serve.
Nutrition Facts : Calories 429.2, Fat 14.2, SaturatedFat 5.7, Cholesterol 151.2, Sodium 245.2, Carbohydrate 74.2, Fiber 0.4, Sugar 33.4, Protein 5.5
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