LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
SCINTILLATING LEMON PIE
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Roll out 11/2 of the dough into 9-inch circle. Cut into 6 wedges. Place wedges on cookie sheet. Mix 1 1/2 tablespoons sugar and nutmeg together in small bowl. Sprinkle over pastry wedges. Bake at 400° for no longer than 5 minutes, or until set. Remove from cookie sheet and set aside. Grate yellow part of 1 lemon rind. Peel and slice lemons very thinly. Set aside. Cream 1 1/2 cups sugar, butter, and flour in mixer bowl. Beat in eggs. Beat in water. Stir in reserved lemon slices and grated rind. Roll out remaining pastry to form 9-inch pie shell. Pour lemon mixture into prepared pie shell. Bake at 400° for 25 minutes. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm. Makes 1 (9-inch) pie.
Nutrition Facts : Nutritional Facts Serves
TRIPLE-LAYER LEMON PIE
Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON MERINGUE PIE
This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice.
Provided by Sweetiebarbara
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift measured flour and salt into a bowl.
- Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
- Pour liquid into bowl and stir with a fork.
- Save half the dough to use later.
- Roll remaining half of dough into circle between two sheets of wax paper.
- Place into pie pan, make standing rim, and prick with fork.
- Bake in oven 450°F for 8- 10 minutes.
- Remove pan from oven and set aside to cool.
- Reduce oven temperature to 425°F.
- Mix filling mix with sugar in a saucepan (not double-boiler).
- Add egg yolks and stir again.
- Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
- Remove from heat and let cool. (this is when I zest and squeeze the lemon).
- Add butter, juice and zest.
- Let sit until meringue is ready.
- Put 5 tablespoons of the sugar into a measuring cup.
- Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
- Pour filling into pie crust.
- Spoon meringue over filling, making sure to seal the edges against the pie shell.
- Make peaks with spoon.
- Brown pie 5- 10 minutes to desired color.
- Cool pie on rack and avoid drafts.
- Allow 3-6 hours for pie to firm up!
Nutrition Facts : Calories 430.9, Fat 18.7, SaturatedFat 4.4, Cholesterol 71, Sodium 254.1, Carbohydrate 60.9, Fiber 1, Sugar 26.4, Protein 5.8
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