MOM'S LEMON PUCKER PIE
Mom always said, "When life hands you lemons...bake a lemon pie!" All through our life each of us kids had a special recipe we would ask our mom to make for us. Lemon Pie was my brother's favorite request and as far as he was concerned, the 'tarter' it was, the more he liked it, hence, "pucker pie." Mom had the ability...
Provided by Shelia Senghas
Categories Pies
Time 1h
Number Of Ingredients 14
Steps:
- 1. Prepare or bake the pie crust of your choice.
- 2. Measure the sugar, cornstarch, and salt into a pan and whisk to mix. Slowly add the hot water stirring constantly and cook over direct heat until the mixture is thick and clear, about 10 minutes. Remove from heat and stir. Stir ½ cup of the hot mixture into the beaten yolks then stir the yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice and stir until smooth. Cool and pour into baked pie shell.
- 3. Meringue: Beat egg whites with the cream of tartar until frothy. Gradually beat in the 6 Tbs. of sugar a little at a time. Beat until the meringue stands in firm, glossy, peaks. Add lemon juice and lemon peel and continue to beat a few more minutes. Spread meringue on pie making sure it touches the inner edges of the crust. Bake in a slow oven (325F) 10 minutes, or, until delicately browned. Cool.
LEMON-PUCKER PIE
Make and share this Lemon-Pucker Pie recipe from Food.com.
Provided by Enjoy Life Foods
Categories Pie
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
- 2) With a fork, cut in butter until mixed.
- 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
- 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.
- 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
- 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.
- *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).
Nutrition Facts : Calories 520.7, Fat 33.5, SaturatedFat 23.6, Cholesterol 30.5, Sodium 115.3, Carbohydrate 48.2, Fiber 1.9, Sugar 30.3, Protein 11
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.
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
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CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (66)Category Pie
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Pour into warm crust.
- Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
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- In a large bowl, mix the condensed milk, lemon, Meyer lemon, and orange juices together. Then add the lemon zest and egg yolks and stir to combine.
- Make the crust by mixing the graham cracker crumbs, sugar, butter, and egg. It may be easier to use your hands to bring the mixture together.
- Pour the crumbs into the bottom of a 9inch pie plate and press around the bottom and sides. You can create a thicker edge by packing more around the sides.
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