Luscious Lemon Pie Filling Mixand Pie Recipes

Steps:

• 1. In a medium bowl, combine ingredients. Mix well. Put in a 1 qt. airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/4 cups of lemon pie filling mix.
• 2. To make pie; 1 BAKED pie crust 1 1/4 cups lemon pie filling mix 2 1/2 cups water 3 egg yolks (save the whites for meringue, you'll also need 6 Tbls sugar) 2 tbls butter
• 3. Have pie crust ready. In a large saucepan, combine dry lemon pie filling mix, 1/2 of the water and egg yolks. Mix until smooth. Add remaining water. Cook over medium heat, until thick and bubbly. Remove from heat. Add butter and stir until melted. Cover and let cool for 5 mins. Stir and pour into cooked pie shell.
• 4. Now you may either refrigerate for a couple of hrs and add whipped cream or else you can add meringue to the warm pie and then refrigerate. For meringue; In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 Tbls. of sugar. Spread on top of the warm pie, sealing to edges(to make peaks, dip your clean fingertips in meringue and pull up) Bake in preheated 400 degree oven for 8-10 mins, until meringue is lightly browned. Cool pie on wire rack, then refrigerate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

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.

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
• Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
• Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
• Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.

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.

Steps:

• Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
• Preheat oven to 375 degrees.
• Zest the lemon and set 2 tablespoons of the zest aside.
• Squeeze 2 tablespoons of juice out of the lemon and set aside.
• Place egg whites into mixing bowl and set aside.
• In a large glass bowl, stir together the egg yolks and cold water.
• Mix in the lemon pudding and pie filling powder.
• Stir in the hot water and lemon juice.
• Microwave on high for 4 min's. Add the lemon zest.
• Stir and continue cooking at 2 minute intervals until thick.
• In the meantime, as this is cooking, beat eggs whites until frothy.
• Add the cream of tartar, beat until foamy.
• Gradually add the powdered sugar, beat until stiff peaks form.
• Stir the butter into the hot filling, let rest for 2 minutes.
• Pour into baked shell.
• Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
• Make swirls and peaks on the meringue.
• Bake for 10 to 12 minute until peaks are browned.
• Cool at room temperature for 1 hour, then chill.
• When cutting, slice through the meringue with a knife wet with hot water.

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.