GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LEMON LUSCIOUS PIE
This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie.
Provided by Caryn
Categories Pie
Time 35m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thick.
- Cover and cool.
- Fold in sour cream; pour into baked pie shell.
- Chill in the refrigerator at least 2 hours.
- Top with whipped cream and lemon slice curls.
Nutrition Facts : Calories 2613.6, Fat 150, SaturatedFat 77.7, Cholesterol 823.8, Sodium 1135.5, Carbohydrate 298.4, Fiber 2.8, Sugar 202.4, Protein 29.8
LUSCIOUS LEMON PIE
Make and share this Luscious Lemon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the sugar and cornstarch.
- Stir in milk until smooth.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to the pan.
- Bring to a gently boil; cook and stir for 2 minutes.
- Remove from heat; stir in butter and lemon peel.
- Gently stir in juice.
- Cool to room temperature.
- Fold in sour cream and whipped cream.
- Pour into pastry shell.
- Chill at least 1 hour before cutting.
Nutrition Facts : Calories 644.6, Fat 42.3, SaturatedFat 21.5, Cholesterol 277.6, Sodium 270.6, Carbohydrate 61.3, Fiber 0.9, Sugar 34.1, Protein 7.3
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON LUSCIOUS SNOW CAP COOKIES
These are melt in your mouth good and a one of a kind cookie. I always triple this recipe for potluck days since everyone grabs 2 handfuls.
Provided by DragonShoes
Categories Dessert
Time 38m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Cream butter and sugar.
- Add lemon zest, eggs and extract.
- Stir in flour and baking powder.
- Add nuts and coconut.
- Shape into 1 1/2" balls.
- Roll in powdered sugar and place on greased cookie sheets.
- Bake for 18 minutes until the edges are set.
- Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.
Nutrition Facts : Calories 108.2, Fat 6, SaturatedFat 2.7, Cholesterol 13.7, Sodium 36.7, Carbohydrate 13, Fiber 0.9, Sugar 7.5, Protein 1.4
More about "grammy maes luscious lemon pie recipes"
LEMON CREAM PIE {SIMPLE + LUSCIOUS} | MEL'S KITCHEN …
From melskitchencafe.com
4.5/5 (293)Total Time 3 hrs 48 minsCategory PiesCalories 594 per serving
- Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients).
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack.
- Measure out 3 tablespoons of the sweetened condensed milk and set aside in a small container (it will be used later). Whisk the remaining condensed milk with the egg yolks until smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled crust and bake the pie until the edges are just set but the center still jiggles when the pie plate is lightly moved, about 15 minutes.
LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (115)Category DessertServings 8Total Time 3 hrs 35 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT …
From thestayathomechef.com
4.4/5 (40)Calories 476 per servingCategory Dessert
CREAMY LEMON PIE - GOODIE GODMOTHER
From goodiegodmother.com
GRAMMY MAE'S LUSCIOUS LEMON PIE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ZESTY LEMON LUSH PIE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
CREAMY LEMON PIE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
LUSCIOUS LEMON MERINGUE PIE | THE VIBRANT VEGGIE
From thevibrantveggie.com
24 LEMON PIE RECIPES TO SATISFY YOUR ZEST FOR DESSERT!
From dinewithdrinks.com
LEMON CREAM PIE | CHEF DENNIS
From askchefdennis.com
EASY LEMON CREAM PIE - SOUTHERN BITE
From southernbite.com
LUSCIOUS LEMON SOUR CREAM PIE! - THE BAKING …
From thebakingchocolatess.com
GRANDMA'S CREAMY LEMON PIE RECIPE - PINCH OF YUM
From pinchofyum.com
THE BEST CLASSIC LEMON PIE - SIMPLY STACIE
From simplystacie.net
THE FRESHMAN COOK: GRANDMA'S LEMON MERINGUE …
From thefreshmancook.com
You'll also love