LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LAYERED LEMON PIE
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
TRIPLE LAYER LEMON MERINGUE PIE
This no-bake lemon pie is cool and refreshing. It's bursting with lemon flavor. The marshmallow whipped topping adds a unique flavor and fluffy texture. A light and delicious summertime dessert.
Provided by Heather Kelley
Categories Fruit Desserts
Time 3h15m
Number Of Ingredients 7
Steps:
- 1. Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- 2. Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.
- 3. Add half of the whipped topping to the remaining pudding; stir gently until well blended.
- 4. Spread over pudding layer in crust.
- 5. Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
- 6. Gently stir in whipped topping and spread over the pudding mixture.
- 7. Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.
TRIPLE-LAYER LEMON MERINGUE PIE
Jazz It Up Garnish with lemon twists or 1/2 cup sliced strawberries just before serving. Substitute Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.
Provided by LMillerRN
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl.
- Add dry pudding mixes and juice.
- Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
- SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
- Add half of the whipped topping to remaining pudding; stir gently until well blended.
- Spread over pudding layer in crust.
- Place 2 cups of the marshmallows in large microwaveable bowl.
- Add 2 tablespoons milk; stir.
- Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
- Refrigerate 15 minute or until cooled.
- Gently stir in whipped topping; spread over pudding mixture.
- REFRIGERATE 3 hours or until set.
- Top with the remaining 1/2 cup marshmallows just before serving.
- Store leftover pie in refrigerator.
Nutrition Facts : Calories 387.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 48.2, Sodium 505.6, Carbohydrate 54, Fiber 0.3, Sugar 17.1, Protein 3.9
TRIPLE-LAYER LEMON MERINGUE PIE RECIPE - (4.6/5)
Provided by melissawelch
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON MERINGUE PIE
This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
Provided by ALICE WATERS
Categories dessert
Time 4h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
- Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
- In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
- Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
- Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
- Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
- Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
- Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
- Allow to cool completely, from one to two hours, but do not refrigerate.
KRAFT® TRIPLE-LAYER LEMON PIE
Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
- Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g
More about "triple layer lemon meringue pie recipes"
CLASSIC LEMON MERINGUE PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
EASY LEMON MERINGUE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SUGAR FREE LOW CARB KETO LEMON MERINGUE MINI PIES
From sugarfreemom.com
MAGICALLY INVISIBLE LEMON MERINGUE PIE
From scrumdiddlyumptious.com
NO BAKE LEMON PUDDING PIE - TOGETHER AS FAMILY
From togetherasfamily.com
HOMEMADE LEMON MERINGUE PIE RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
HOMEMADE LEMON MERINGUE PIE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
LEMON MERINGUE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON MERINGUE PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LEMON MERINGUE PIE - ONCE UPON A CHEF
From onceuponachef.com
TRIPLE-LAYER LEMON MERINGUE PIE RECIPE | SAY MMM
From saymmm.com
BEST LEMON MERINGUE PIE RECIPE - HOW TO MAKE LEMON MERINGUE PIE
From thepioneerwoman.com
TRIPLE-LAYER LEMON MERINGUE PIE ON BAKESPACE.COM
From bakespace.com
WHOLE LEMON MERINGUE PIE BARS – SMITTEN KITCHEN
From smittenkitchen.com
LEMON MERINGUE PIE RECIPE - THE SCRAN LINE
From thescranline.com
LEMON MERINGUE PIE FOR ONE | RECIPE | MERINGUE PIE RECIPES, MERINGUE ...
From pinterest.ca
You'll also love