WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
LEMON PIE
Provided by Food Network
Categories dessert
Time 3h55m
Yield 2 pies or 1 deep-dish pie
Number Of Ingredients 5
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.
LEMON CREAM CHEESE PIE
Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.
Provided by mmlwjr
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cook lemon filling using pkg directions.
- Cool 5 minute.
- Beat cream cheese till smooth.
- Remove 1c. pie filling.
- Gradually add pie filling to cream cheese.
- Pour into pie shell, refridgerate 15 minute.
- Spread reserved pie filling over top.
- Refridgerate for 3 hours.
Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 8.8, Cholesterol 34.4, Sodium 348.5, Carbohydrate 35.9, Fiber 0.4, Sugar 0.1, Protein 3.8
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
EASIEST EVER LEMON SQUARES
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
Provided by Sharon in Ontario.
Categories Bar Cookie
Time 1h3m
Yield 20-25 squares, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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
More about "lemon pie filling recipes"
SHIRRIFF LEMON PIE FILLING - DR. OETKER
From oetker.ca
10 BEST LEMON PIE FILLING DESSERTS RECIPES - YUMMLY
From yummly.com
LEMON PIE (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (192)Total Time 1 hr 20 minsCategory DessertsPublished 2011-06-27
- In a saucepan, off the heat, combine sugar and cornstarch. Stir in egg yolks, lemon zest and juice, stirring with a whisk. Add water and bring to a boil, stirring constantly. Simmer for one minute and remove from heat. Strain. Add butter and stir until melted.
- In a large bowl, over a double boiler, off the heat, combine water and cornstarch. Cook, stirring with a whisk until the mixture thickens. Remove the bowl from the double boiler. Stir in sugar and egg whites. Put the bowl back on the double boiler and heat for about 1 minute or until sugar has dissolved. Remove the bowl from the double boiler and beat with an electric mixer until meringue forms semi-firm peaks. Cover pie with meringue and bake in the centre of the oven at 180 °C (350 °F) for about 15 minutes or until meringue is golden brown. Refrigerate for 6 to 8 hours.
JELL-O PUDDING & PIE FILLING, LEMON, 128G (PACK OF 24)
From amazon.ca
Reviews 31
LEMON PUDDING PIE FILLING RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
LEMON PIE FILLING - FOOD NEWS
From foodnewsnews.com
7 LEMON PIE FILLING IDEAS | LEMON PIE, LEMON PIE FILLING ...
From pinterest.ca
2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
25 BEST LEMON PIE FILLING IDEAS - PINTEREST
From pinterest.ca
BEST ANNA OLSON'S LEMON MERINGUE PIE RECIPES | BAKE WITH ...
From foodnetwork.ca
12 DELICIOUS DESSERTS MADE WITH PIE FILLING – LEMON TREE ...
From lemontreedwelling.com
LEMON DUMP CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
COMSTOCK LEMON PIE FILLING RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LEMON MERINGUE PIE - FOODNETWORK.CA
From foodnetwork.ca
ANGEL LEMON BARS RECIPE | CDKITCHEN.COM
From cdkitchen.com
HEALTHY LEMON PIE - FOOD BLOG
From gaspichealthyberry.com
LEMON PIE FILLING MUFFINS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPES WITH LEMON PIE FILLING - CREATE THE MOST AMAZING ...
From recipeshappy.com
LEMON PIE USING JELLO PUDDING - ALL INFORMATION ABOUT ...
From therecipes.info
THE ULTIMATE LEMON MERINGUE PIE | CANADIAN LIVING
From canadianliving.com
EASY LEMON DREAM CAKE (+VIDEO) – MY ROI LIST
From myroilist.com
LOST SURVIVAL RECIPES: HOW TO MAKE LEMON PIE FILLING
From thesurvivaljournal.com
PIN BY SUZANNE WHITE ON PROJECTS TO TRY | ANGEL FOOD CAKE ...
From pinterest.com
CALORIES IN LEMON PIE FILLING AND NUTRITION FACTS
From mylowcarbrecipes.wew.selfip.com
CANNED LEMON PIE FILLING RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
AN EASY LEMON MERINGUE PIE RECIPE USING FRESH LEMONS.
From cookingnook.com
EASY LEMON DREAM CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
EASY LEMON PUDDING PIE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST HOMEMADE LEMON PIE FILLING RECIPE - OUR WABI SABI ...
From ourwabisabilife.com
RECIPES USING LEMON PIE FILLING - COOKEATSHARE
From cookeatshare.com
LEMON PIE FILLING - RECIPE | COOKS.COM
From cooks.com
CLASSIC LEMON MERINGUE PIE | RICARDO
From ricardocuisine.com
LEMON SQUARES RECIPE | DR. OETKER
From oetker.ca
LEMON PIE | ALLRECIPES
From allrecipes.com
DOES LEMON PIE FILLING EXPIRE? - DAILYDELISH.US
From dailydelish.us
LEMON CURD VS LEMON PIE FILLING: WHAT’S THE DIFFERENCE?
From missvickie.com
OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS DREAMS ...
From southernliving.com
E.D.SMITH® LEMON PIE FILLING
From edsmith.com
10 BEST LEMON SQUARES WITH LEMON PIE FILLING RECIPES - YUMMLY
From yummly.com
LEMON PIE FILLING - RECIPES | COOKS.COM
From cooks.com
You'll also love