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
FLUFFY LEMON-LIME PIE
You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON CHIFFON PIE
Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Soften gelatin in water 5 minutes.
- Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
- When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
- Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g
LEMON CREAM PIE
Serve up a slice of sunshine with this fluffy cream pie
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
- Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
- Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
- In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.
FLUFFY LEMON CHESS PIE
This recipe differs from the other listed here in that there is no cornmeal or buttermilk, and the egg whites are beaten separately and folded in so that the texture is much lighter. From the Alabama Chapter of the Bell South Pioneers.
Provided by AmandaInOz
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Prebake pie shell at 425 F for 7-8 minutes.
- Cream sugar with butter until light.
- Beat in egg yolks one at a time.
- Beat in lemon zest and juice.
- In a separate bowl, beat egg whites until stiff.
- Lightly fold egg whites into the filling.
- Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
- Cool and serve.
Nutrition Facts : Calories 343.8, Fat 17.1, SaturatedFat 7.9, Cholesterol 161.3, Sodium 222.1, Carbohydrate 43.5, Fiber 0.2, Sugar 34.5, Protein 5.1
LEMON FLUFF PIE
Yummy, easy pie..nice lemon flavor, smooth texture. This comes from a Pillsbury cookbook I have had for a few years. Cooking time includes chilling time.
Provided by JanetB-KY
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake your pie shell until golden brown; cool completely.
- In medium saucepan, combine sugar and cornstarch; mix well.
- Stir in water, lemon juice and egg yolks.
- Cook over medium heat until mixture boils and thickens, stirring constantly.
- Boil one minute, still stirring.
- Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
- In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
- Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with extra whipped cream.
Nutrition Facts : Calories 289.9, Fat 15.8, SaturatedFat 8, Cholesterol 83.2, Sodium 118.2, Carbohydrate 35.6, Fiber 0.3, Sugar 25.3, Protein 2.8
FLUFFY LEMON FRUIT PIE
From the graham cracker crumb crust to the luscious lemon pudding mix to the cherry pie filling, this no-bake fruit pie thrills the crowd like no other.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Spread half the pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 25 g, Protein 3 g
FLUFFY LEMON FRUIT PIE
Make and share this Fluffy Lemon Fruit Pie recipe from Food.com.
Provided by Chris from Kansas
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread half of the cherry pie filling on bottom of crust.
- In a large bowl, beat cream cheese with wire whisk until smooth.
- Gradually beat in milk until well blended.
- Add pudding mix.
- Beat until smooth.
- Gently stir in 1/2 tub whipped topping.
- Spread over cherry pie filling on bottom of crust.
- Spread remaining whipped topping over pudding mixture.
- Spoon remaining cherry pie filling over whipped topping layer.
- Refrigerate 3 hours.
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LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (107)Category DessertServings 8Total Time 3 hrs 35 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (300)Category Pie
- I like to make sure my pie dough is prepared before I begin making lemon meringue pie. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake your pie crust in a 9-inch pie dish. (Follow blind baking instructions through step 9.) Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling.
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