Sugartime Lemon Pie Recipes

Steps:

• To make crust, combine graham cracker, sugar and butter in a bowl.
• Press mixture into and up the sides of an ungreased 9-inch pie plate.
• Refrigerate for 30 minutes.
• For the filling, whisk milk and lemon juice in a bowl until smooth.
• Add lemon peel and mix to distribute.
• Pour filling into crust.
• Refrigerate for 3 to 4 hours, but the longer the better.
• You can garnish with whipped cream and/or fresh fruit. I tried it with some fresh blueberries once and it was magnificent!

Steps:

• In a bowl, combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
• For filling, in a bowl, whisk milk and lemon juice until smooth. Add lemon peel and food coloring if desired. Pour into crust. Refrigerate for 3-4 hours. Garnish with whipped topping.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• In a bowl, combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
• For filling, in a bowl, whisk milk and lemon juice until smooth. Add lemon peel and food coloring if desired. Pour into crust. Refrigerate for 3-4 hours. Garnish with whipped topping.