Lemon Impossible Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
• Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

Steps:

• Blend all ingredients in a blender for a few seconds, until well mixed.
• Pour mixture into a 10" greased pie plate.
• Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
• Then flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.

Steps:

• Blend all the ingredients until well mixed.
• Pour into a 10" greased pie plate.
• Bake at 350°F for 1 hour or until centre feels firm.

Steps:

• Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel).
• Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
• Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F) about 1 hour (60 minutes) or until set.

Steps:

• In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
• Heat slowly, stirring constantly, until thick enough to coat a spoon.
• Remove from heat and allow to cool slightly.
• In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
• Fold in egg yolk mixture and pour into baked pie shell.
• Place pie briefly under broiler to give a golden top.
• Watch it constantly because it will brown quickly.
• Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
• Serves 6 to 8.
• NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
• I used extra large lemons for this pie.
• Impossible Pie Cookbook.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 10 inch pie plate.
• In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
• Stir until well blended and pour mixture into pie dish.
• Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
• Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10" pie plate.
• Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
• Cover and whirl on high speed for 15 seconds.
• Pour into prepared pie plate.
• Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.

Steps:

• Cut ends off lemon; slice into 3-4 sections and place in blender.
• Pulverize.
• Then add sugar and eggs.
• Blend well.
• Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
• Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.