LUSCIOUS LEMON PIE
My mother always made this around the holidays for our family. Now I have four married daughters and seven grandchildren, and I serve lemon pie all year!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In the top of a double boiler, combine sugar, cornstarch and salt. Stir in milk, egg yolks and lemon juice. Cook and stir over boiling water until thickened and bubbly. Cook and stir 3 minutes longer. Remove from the heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture is room temperature, stir in sour cream. Pour into shell and refrigerate several hours or overnight. , For topping, whip cream until thickened; beat in sugar and almond extract, if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving.
Nutrition Facts :
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LUSCIOUS LEMON PIE
Make and share this Luscious Lemon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the sugar and cornstarch.
- Stir in milk until smooth.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from the heat.
- Stir a small amount of hot filling into egg yolks; return all to the pan.
- Bring to a gently boil; cook and stir for 2 minutes.
- Remove from heat; stir in butter and lemon peel.
- Gently stir in juice.
- Cool to room temperature.
- Fold in sour cream and whipped cream.
- Pour into pastry shell.
- Chill at least 1 hour before cutting.
Nutrition Facts : Calories 644.6, Fat 42.3, SaturatedFat 21.5, Cholesterol 277.6, Sodium 270.6, Carbohydrate 61.3, Fiber 0.9, Sugar 34.1, Protein 7.3
LEMON LUSCIOUS PIE
This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie.
Provided by Caryn
Categories Pie
Time 35m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thick.
- Cover and cool.
- Fold in sour cream; pour into baked pie shell.
- Chill in the refrigerator at least 2 hours.
- Top with whipped cream and lemon slice curls.
Nutrition Facts : Calories 2613.6, Fat 150, SaturatedFat 77.7, Cholesterol 823.8, Sodium 1135.5, Carbohydrate 298.4, Fiber 2.8, Sugar 202.4, Protein 29.8
GRAMMY MAE'S LUSCIOUS LEMON PIE
Make and share this Grammy Mae's Luscious Lemon Pie recipe from Food.com.
Provided by Aroostook
Categories Pie
Time 1h20m
Yield 1 large pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Crust: Mix first three ingredients until the texture resembles corn meal.
- Beat one egg in a 1 cup measuring cup.
- Fill cup with water to make 1 full cup.
- Mix well, chill for 15 minutes.
- Roll out 4 crusts for deep dish pies.
- Place in deep dish pie pan.
- Crimp edges to rim of pan and prick dough with a fork until the crust is covered w/ punctures.
- Bake at 425 F for 18 minutes or until browned (Freeze the unused crusts for later use).
- Filling: Mix yolks and sugar/cornstarchl in a heavy bottomed sauce pan until lemon colored.
- Slowly add lemon juice, zest, butter and hot water.
- Cook over medium heat until thick (Stir constantly).
- Set aside until cooled.
- Pour filling into baked pie shell.
- Marshmellow Meringue: Beat all ingredients until soft peaks form.
- Pour over filled pie and bake at 400 degrees F until browned.
- Watch closely as this doesn't take long.
Nutrition Facts : Calories 1193.3, Fat 74.2, SaturatedFat 22.9, Cholesterol 316.6, Sodium 716.1, Carbohydrate 119.1, Fiber 2.2, Sugar 55, Protein 14.7
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GRAMMY'S LEMON CREAM PIE {ORIGINAL 1960'S RECIPE!}
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- Prepare the crust according to recipe directions, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and your are going to the effort anyway, so you might as well enjoy twice the crust!)
- Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
- Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
- In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
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