LEMON CREAM PIE
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LEMON CREAM MERINGUE PIE
Steps:
- To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
- Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
- Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
- Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
- To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
- Spread the cooled filling evenly in the cooled crust.
- Set a rack at the middle level of the oven and preheat to 400 degrees.
- To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
LEMON PIE II
This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.
Provided by Jan Guinn
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g
EAGLE BRAND® LEMON CREAM PIE
You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
- Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
- Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 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.
LEMON DREAM PIE
A lovely lemon filling flavors this light pie created by our Test Kitchen. Served atop a raspberry jam drizzle, it's refreshing on a warm day.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the water and soft drink mix until dissolved. Stir in lemonade concentrate. , In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemonade mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle jam onto dessert plates; top with a piece of pie. Refrigerate leftovers.
Nutrition Facts :
LEMON BUTTER CREAM PIE
If you like lemon, you will LOVE this pie! Simply devine!!! Cooking time does not include baking the pie crust.
Provided by Lindas Busy Kitchen
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Add eggs and yolks, one at a time, beating well after each addition.
- Blend in lemon juice and rind.
- Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly.
- Pour into cool pie shell.
- Add salt to egg whites, and beat until frothy.
- Beat in sugar, a tablespoon at a time, continuing to beat mixture will hold soft peaks.
- Spread over filling, sealing carefully to crust.
- Bake at 325, for 12-15 minutes, or until nicely brown.
Nutrition Facts : Calories 361.8, Fat 20.4, SaturatedFat 9.7, Cholesterol 130.6, Sodium 255.1, Carbohydrate 41.7, Fiber 0.8, Sugar 31.7, Protein 4.5
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
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4.7/5 (17)Total Time 1 hr 25 minsCategory DessertCalories 476 per serving
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
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- 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.
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