Chilled Lemon Pie Recipes

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

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:

• Mix egg yolks, zest, 1/2 the lemon juice, and butter in a bowl and set aside.
• In a seperate bowl mix cold water, salt, and cornstarch. Set aside.
• Bring hot water and sugar to a boil in a saucepan.
• Add cornstarch, cold water, salt mixture to pan stirring constantly to aviod lumps. Cook until thick.
• Turn heat down and stir in yolk, zest, butter mixture. Cook a few minutes longer.
• TASTE! The remainder of lemon juice can be added to your liking. My son loves strong lemon so I add all the juice and sometimes even more from a concentrate.
• Pour into pie shell and let cool uncovered on counter for about 20 minutes.
• Cover and refrigerate.
• Right before serving top the pie with cool whip as thick as you want. The sweetness offsets the lemon nicely so if you accidently made the filling too strong just top with more than average cool whip.

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.