Supereasylemonpie Recipes

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EASY LEMON PIE

A short and easy recipe for lemon icebox pie.

Provided by Nancy D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4



Easy Lemon Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  • In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g

1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice

NO-BAKE BLUEBERRY LEMON PIE

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14



No-Bake Blueberry Lemon Pie image

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.

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

SUPER EASY LEMON PIE

I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert. Cooking time is time to freeze.

Provided by DeniseBC

Categories     Pie

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4



Super Easy Lemon Pie image

Steps:

  • Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.

1 reduced fat graham cracker crust
12 ounces lemon yogurt (I like to use Stonyfield Farms Lotsa Lemon)
1 (1/3 ounce) package sugar-free lemon gelatin
1 (8 ounce) container Cool Whip Free, defrosted

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