Amys Lemon Orange Creamy Pie Recipes

Steps:

• 1. Mix sugar, butter anf Flour. Add Lemon juice, egg yolks and milk. Beat well.
• 2. Fold in beaten egg whites, mixing well and pour into a unbaked pie shell.
• 3. Bake in a 375 degree oven until outside half is set. Center may seem a bit soft.

Steps:

• PIE CRUST----------.
• In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
• Add margarine or butter and blend using a pastry blender or a fork.
• Preheat oven to 350 F degrees.
• Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
• Dust with 1 tablespoon of flour.
• Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Bake in preheated 350 F oven for 10 minutes.
• Remove from oven and let cool.
• FILLING----------.
• In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
• Add 1/2 cup of cold water and let cool for about 15 minutes.
• Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
• Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
• Remove from freezer and break up the jelly mixture using a whisk.
• In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
• Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
• Add whipped cream to the jelly and fold in, (DO NOT BEAT).
• Pour mixture into the cooled pie shell.
• Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
• TOPPING----------.
• In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
• Add orange extract and gradually add powdered sugar and continue beating until thickened.
• Before serving pie, spread whipped cream over entire top of pie.
• Place and arrange orange segments on top of whipped cream creating a pattern if desired.
• Sprinkle with grated sweetened chocolate.
• Serve pie chilled, not frozen.

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
• Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
• Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

Steps:

• Make lemon curd and place in the refrigerator to chill while finishing recipe.
• To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
• Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
• Preheat conventional oven to 425 degrees.
• Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
• Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
• Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
• To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
• Preheat the broiler
• Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
• Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.