LEMON SHAKER PIE RECIPE BY TASTY
Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.
Provided by Betsy Carter
Time 6h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Zest and thinly slice the lemons into rounds, removing any seeds.
- Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
- Preheat the oven to 425°F (220°C).
- Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
- On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
- In a small bowl, whisk together the egg yolk and water until fully combined.
- Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
- Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
- Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
- Let the pie cool for 45-60 minutes before slicing and serving.
- Top each slice with a lemon twist and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 49 grams
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
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
EASY PEASY LEMON SQUEEZIE ALL-IN-ONE LEMON DRIZZLE CAKE!
A delicious and seriously lemon flavoured sticky drizzle cake which echoes the children's rhyme...."Easy peasy lemon squeezie"........EASY TO MAKE! An all-in-one recipe to rustle up at the last minute and impress your friends! When it's raspberry season, I sprinkle fresh raspberries over the top; it can also be served warm with creme fraiche, cream or ice cream as a Pudding Cake.
Provided by French Tart
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F, 175 C or Gas mark 3.
- Grease and line a 2 lb loaf tin or round cake tin.
- Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
- Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
- While the cake is baking, make the syrup.
- Mix the lemon juice and sugar together - no need to heat it up.
- On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
- Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
- The syrup will leave a crunchy residue of sugar and be sticky to touch too!
- Keeps well, if you can hide it for long enough!
- The quantity above can be easily doubled for a larger family cake.
- The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
Nutrition Facts : Calories 391.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.6, Sodium 519.7, Carbohydrate 56.2, Fiber 0.7, Sugar 38, Protein 4.6
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
Steps:
- Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.
EASY PEAZY LEMON SQUEEZY BARS
Make and share this Easy Peazy Lemon Squeezy Bars recipe from Food.com.
Provided by SarahBeth
Categories Dessert
Time 1h10m
Yield 36-40 bars, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
- Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
- Press mixture evenly into parchment-lined pan. This is your crust.
- Bake crust 20 minutes or until light brown; remove from oven.
- Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
- Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
- Cool completely on a wire rack.
- Use edges of parchment lining to lift bars from pan.
- Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.
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