Lemon Pudding Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
• While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
• Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
• Serve with fresh berries and whipped topping.

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until set.

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

Steps:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

Steps:

• Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.
• Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.
• Serve pie immediately or refrigerate for at least 1 hour for best flavor.

Steps:

• Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream.
• Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites.
• Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch.
• Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
• Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

Steps:

• Stir mix, sugar, water & egg yolks in medium saucepan.
• Stir in 2 cups water.
• Stirring constantly with a wire whisk, cook on medium heat until mixture comes to full boil.
• Cool for 5 minutes, stirring twice.
• Pour into a baked & cooled 9 inch pastry crust or crumb crust.
• Meringue::.
• Beat 3 egg whites in a large bowl with an electric mixer on high speed until foamy.
• Gradually add 1/3 cup sugar, beating until stiff peaks form.
• Spread over filling, sealing to edge of crust.
• Bake at 350 degrees for 10-15 minutes, or until meringue is lightly browned.
• Cool at room temperature, for at least 4 hours.