French Canadian Lemon Pie Recipes

Steps:

• Preheat oven to 400°F.
• Place frozen pie shell on a baking sheet, let stand 10 minutes.
• Then, using a fork, prick bottom and side of shell in several places.
• Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
• Remove shell from oven.
• Reduce oven temperature to 375°F.
• Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
• Wrap and set aside to use for cream later.
• Squeeze 1/2 cup juice from lemons.
• In large bowl, whisk eggs.
• Gradually whisk in 3/4 Cup sugar until dissolved.
• Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
• Pour into warm pie shell.
• Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
• Before serving, pour remaining 1/2 Cup cream into a bowl.
• Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
• Beat until soft peaks will form when beaters are lifted.
• Serve pie warm, room temperature or cold.
• Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Steps:

• Set oven to 350 degrees F (bottom rack).
• In a bowl, beat eggs for about 3 minutes.
• Add in corn syrup, rind and melted butter; mix to combine.
• In a small bowl, mix together flour and sugar.
• Add to the egg mixture; mix to combine well.
• Pour into unbaked prepared pie shell.
• Bake for 45-50 minutes.
• Cool to room temperature, then chill before serving.
• Just before serving, mound/spread on the whipped cream on top of the pie.

Steps:

• Line 9-inch pie plate with shell and flute edge.
• In medium bowl, beat eggs well.
• Add corn syrup, lemon peel and juice and melted butter.
• Combine sugar and flour and stir into egg mixture.
• Pour into unbaked pastry shell.
• Bake at 350° for 50 minutes.
• Chill.
• Top with dollops of whipped cream to serve.