MEYER LEMON PIE
A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.
Provided by Melissa Cebrian
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
- Pour melted butter into the blender and blend for 30 seconds more.
- Transfer lemon filling to the pastry shell.
- Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g
LEMON PIE IN A BLENDER
Make and share this Lemon Pie in a Blender recipe from Food.com.
Provided by swirlycinnacakes
Categories Pie
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut off ends of lemon and cut into eighths. Remove seeds.
- Place cut lemon in blender and pulse until liquefied.
- Add eggs, sugar and butter and blend until completely mixed.
- Pour mixture into prepared pie crust and bake 45 to 50 minutes.
Nutrition Facts : Calories 637.5, Fat 34.2, SaturatedFat 15.9, Cholesterol 197.6, Sodium 406.7, Carbohydrate 77.8, Fiber 1.6, Sugar 60.4, Protein 7.6
MEYER LEMON CURD TART
Provided by Anne Burrell
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the dough:
- Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
- Preheat the oven to 300 degrees F.
- In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
- Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
- To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
MEYER LEMON CREAM PIES
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Categories Citrus Soy Dessert Bake Kid-Friendly Lemon Chill Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
- 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
- 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.
MEYER LEMON TART
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield One 10-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
- Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
- While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
- In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
- Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.
MEYER LEMON PIE
this recipe was adapted from lemon pie recipe by juelsong. i use meyer lemons which are sweeter than regular lemons which allows me to use only half the sugar
Provided by hollywall
Categories Pie
Time 45m
Yield 8 pieces pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- in a bowl, mix the sugar, flour, cornstarch, and salt together.
- in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
- reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
- remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
- Meringue:.
- beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.
Nutrition Facts : Calories 260.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 83, Sodium 295.9, Carbohydrate 39.2, Fiber 1, Sugar 21.4, Protein 4.9
More about "meyer lemon pie blender recipes"
MEYER LEMON PIE WITH WHOLE MEYER LEMONS
From champagne-tastes.com
3.9/5 (7)Total Time 1 hr 55 minsCategory DessertCalories 338 per serving
HOW TO MAKE MEYER LEMON MERINGUE PIE - COUNTRY …
From countryliving.com
MEYER LEMON BLENDER LEMONADE | CHATELAINE
From chatelaine.com
MEYER LEMON MERINGUE PIE - LOUISIANA COOKIN
From louisianacookin.com
SHAKER LEMON PIE RECIPE - LOS ANGELES TIMES
From latimes.com
BLENDER LEMON PIE RECIPE - PINCH OF YUM
From pinchofyum.com
MEYER LEMON PIE: QUICK 15 MIN PREP - CHOPNOTCH
From chopnotch.com
SHAKER-STYLE MEYER LEMON PIE | BETTER HOMES & GARDENS
From bhg.com
MEYER LEMON PIE A SLICE OF SUNSHINE - PERFECTLY PROVENCE
From perfectlyprovence.co
BLENDER LEMON PIE (EASY 5 INGREDIENT DESSERT) • HIP2SAVE
From hip2save.com
MEYER LEMON SHAKER LEMON PIE - BAKING BITES
From bakingbites.com
BLENDER LEMON PIE - EVERYDAY EILEEN
From everydayeileen.com
OLIVE OIL + MEYER LEMON BLENDER PIE - HORCHATA LATTE
From miminewman.com
BLENDER LEMON PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PI DAY: BLENDER LEMON PIE - CSMONITOR.COM
From csmonitor.com
6-INGREDIENT BLENDER LEMON PIE | 12 TOMATOES
From 12tomatoes.com
HOW TO MAKE MEYER LEMON PIE - BEST MEYER LEMON PIE …
From countryliving.com
OLIVE OIL + MEYER LEMON BLENDER PIE | MIMI NEWMAN | RECIPE
From pinterest.ca
MEYER LEMON PIE WITH SHORTBREAD CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
MEYER LEMON PIE (NO BAKE AND 2 INGREDIENTS) - EAT AT HOME
From eatathomecooks.com
SPRING RECIPE: MEYER LEMON SHAKER PIE | KITCHN
From thekitchn.com
DREAMY CREAMY MEYER LEMON PIE | LEMON DESSERT RECIPES, LEMON …
From pinterest.ca
MEYER LEMON PIE - BIGOVEN.COM
From bigoven.com
30+ HANDPICKED MEYER LEMON RECIPES YOU NEED TO TRY
From thegoodheartedwoman.com
EASY MEYER LEMON PIE {+VIDEO} - TIDYMOM®
From tidymom.net
MILE HIGH MEYER LEMON MERINGUE PIE - GOOD HEALTH GOURMET
From goodhealthgourmet.com
MEYER LEMON PIE | RECIPE | LEMON PIE RECIPE, MEYER LEMON PIE …
From pinterest.com
MEYER LEMON CHESS PIE - SWEET SENSATIONS
From thesweetsensations.com
LEMON BLENDER PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON PIE IN A BLENDER FOOD- WIKIFOODHUB
From wikifoodhub.com
MEYER LEMON CREAM PIE - ISLAND BAKES
From island-bakes.com
MEYER LEMON SHAKER PIE RECIPE | HUFFPOST LIFE
From huffpost.com
BLENDER LEMON PIE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
MEYER LEMON CHESS PIE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
MEYER LEMON PIE ICE CREAM - IF THE SPOON FITS
From ifthespoonfits.com
LAZY MARY'S LEMON TART RECIPE | FOOD & WINE
From foodandwine.com
MEYER LEMON TART - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
LOW CARB FAUX “MEYER LEMON” PIE - FARM TO JAR FOOD
From farmtojar.com
MEYER LEMON PIE — RAW FOOD RECIPES
From rawfoodrecipes.com
OUR GILDED ABODE: MEYER LEMON BLENDER PIE - BLOGGER
From ourgildedabode.blogspot.com
You'll also love