LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
LEMON CREAM PIE
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LEMON CREAM PIE
Plan ahead the lemon curd needs to chill for a minimum of 4 hours or up to 2 days. A vanilla crumb, graham or chocolate crumb crust can be used for this pie. This pie is best prepared a day ahead to allow the lemon/cream filling to set properly or chill for a minumum of 6 hours. This pie is wonderful!
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT7m
Yield 1 (9-inch) pie
Number Of Ingredients 7
Steps:
- In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
- Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
- Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
- In a medium size bowl using an electric mixer whip the cream until soft peaks form.
- Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).
Nutrition Facts : Calories 3884.7, Fat 269.5, SaturatedFat 134.8, Cholesterol 1839.1, Sodium 2531, Carbohydrate 331.2, Fiber 4.7, Sugar 248.7, Protein 54.4
LEMON CREAM PIE
A refreshing dessert for warm nights.
Provided by JJOHN32
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 10
Number Of Ingredients 8
Steps:
- To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
- Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
- To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
- Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
- In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
- Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.4 g, Cholesterol 122.1 mg, Fat 21.7 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 231.2 mg, Sugar 24.7 g
FROZEN LEMON CREAM PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
LEMON CREAM MERINGUE PIE
Steps:
- To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
- Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
- Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
- Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
- To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
- Spread the cooled filling evenly in the cooled crust.
- Set a rack at the middle level of the oven and preheat to 400 degrees.
- To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
LEMON CREAM PIE
Discover why our Lemon Cream Pie is considered a triple threat in the dessert game. This Lemon Cream Pie recipe has three layers of lemony, creamy awesomeness - pudding, COOL WHIP and tasty lemon mixture.
Provided by My Food and Family
Categories Pie
Time 5h
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP. Spread onto bottom of crust.
- Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
- Mix cornstarch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
- Spread lemon mixture over pie. Refrigerate 4 hours.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON CREAM PIE
Steps:
- 1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.
- 2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days.
- 3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon curd and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
- Choosing a crust
- My favorite crust for this pie is vanilla wafer crust.
- Dressing it up
- Spoon some raspberry coulis onto dessert plates, place pieces of pie on top, and scatter kiwi slices on top of and around the slices of pie.
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
LEMON-SOUR CREAM PIE
Request: "A co-worker of mine would like to get the recipe for Sour Cream Lemon Pie that was prepared by the Orchards' Restaurants here in northern Minnesota. Thank you."
Provided by Mary Lord
Categories Pie
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
- Cook on medium heat until thick, stirring constantly.
- Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
- Cover with whipped cream.
- Store in refrigerator.
- "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 360.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 137.5, Sodium 103.4, Carbohydrate 32.6, Fiber 0.2, Sugar 26.4, Protein 3.2
LEMON CREAM CHEESE PIE
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
More about "recipe for lemon cream pie"
LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (85)Category DessertServings 8Total Time 3 hrs 35 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
LEMON CREAM PIE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
MARIE CALLENDER'S LEMON CREAM CHEESE PIE - COPYKAT RECIPES
From copykat.com
LEMON CREAM PIE - EAGLE BRAND
From eaglebrand.com
LEMON MASCARPONE CREAM PIE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
LATEST NEWS AND MEDIA INFORMATION LEMON SUPREME PIE RECIPE: …
From darobekhane.com
THE VERY BEST LEMON PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY LEMON CREAM PIE - NO-BAKE FILLING - BUDGET BYTES
From budgetbytes.com
LEMON CREAM PIE - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
LEMON CREAM PIE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
25 SOUR CREAM DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanely-goodrecipes.com
OLD FASHIONED LEMON CREAM PIE - REALCAJUNRECIPES.COM
From realcajunrecipes.com
LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CREAMY LEMON PIE - 10 MINUTE DESSERT! - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
LEMON PASTRY CREAM PIE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
THE BEST LEMON CREAM PIE RECIPE - CONFESSIONS OF A …
From confessionsofabakingqueen.com
EASY LEMON CREAM PIE RECIPE - PINCH MY SALT
From pinchmysalt.com
GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE!}
From wellplated.com
NO BAKE LEMON CREAM PIE RECIPE - ADD A PINCH
From addapinch.com
LEMON CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
DELICIOUS LEMON CREAM PIE RECIPE | LIFE MADE SIMPLE
From lifemadesimplebakes.com
LEMON CREAM PIE - MY STORY IN RECIPES
From mystoryinrecipes.com
LEMON CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY PIZZA PIE - THERESCIPES.INFO
From therecipes.info
LEMON CREAM CHEESE PIE RECIPE | LAND O’LAKES
From landolakes.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY LEMON CREAM PIE: NO-BAKE & ONLY 4-INGREDIENTS - KITCHEN …
From kitchencents.com
LEMON CREAM PIE RECIPE | EATINGWELL
From eatingwell.com
LEMON CREAM PIE RECIPE | REAL SIMPLE
From realsimple.com
LEMON CREAM PIE {SIMPLE + LUSCIOUS} | MEL'S KITCHEN CAFE
From melskitchencafe.com
NO BAKE LEMON CREAM PIE - A LATTE FOOD
From alattefood.com
RECIPE FOR LEMON CUSTARD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON PIE - MAMA LOVES FOOD
From mamalovesfood.com
EASY SOUR CREAM LEMON PIE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
LEMON PIE (THE BEST) | RICARDO
From ricardocuisine.com
LEMON CREAM PIE – MODERN HONEY
From modernhoney.com
You'll also love