Frosty Lemon Pie Recipes

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:

• 1. Heat oven to 400^. Crust: Combine cracker crumbs, pecans and sugar. stir in butter and press into the bottom and sides of an ungreased 9-inch pie plate. Bake for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze at least 15 minutes.
• 2. Filling: Spread 2 cups of the ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd,and lemon juice; spread over ice cream layer. Freeze about 1 hour. Spread remaining soft ice cream over lemon layer. Freeze until set , about 1 to 2 hours.
• 3. Meringue: In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. (correct). With a hand mixer, beat on low speed for 1 minute. Continue beating mixture over very low heat until mixture reaches 160^ (unusual,I know) about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved. IMMEDIATELY spread meringue over ice cream, sealing to edges of pie crust. Using a kitchen torch ( or fire starter),or broil 8-inches from the heat for 3 to 5 minutes or until meringue is lightly browned. Freeze for at least 1 hour before serving. Set out for 8 minutes before cutting. Keep any left over pie covered in freezer.

Steps:

• Combine ingredients in a glass and muddle, strain into a chilled martini glass, top with Lemon Zest Meringue.
• Place egg whites in small bowl, beat on high speed for 1 minute, add in sugar, almond liqueur, and zest. Continue beating until stiff peaks form. Put on top of drink, torch with a butane torch until tips are golden, serve immediately.

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Steps:

• Heat oven to 350 degrees.
• Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
• Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
• Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
• Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
• Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
• Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
• Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.