SINFUL LEMON PIE
I found this recipe in Trisha Yearbrooks new cookbook, and made some personal adjustments to it. It is suppose to have meringue on it, unfortunately I am not a lover of meringue so I made a different topping. The amounts of the ingredients are based on a deep dish pie, just half it for a regular pie shell. OMGoodness, it is rich...
Provided by Janet Gann
Categories Pies
Time 40m
Number Of Ingredients 16
Steps:
- 1. If you want to shave off some time, use a premade graham cracker crust or combine sugar and crackers together and pour melted butter over them incorporate them and press them into a deep dish pie pan. Set aside, or refridgerate to cool quickly.
- 2. Open both 14oz cans of sweetened condenced milk pour in a large mixing bowl, along with lemon juice, lemon zest and eggs. Beat on high until smooth.
- 3. Preheat oven at 350 degrees, making sure the crust is set and cooled, pour filling in crust and bake for 20-25 minutes.
- 4. When the pie is completely cooled, make your whipped topping by mixing together Heavy whipping cream, cream cheese and powdered sugar. If you like extra topping for those who just can't get enough topping double the recipe. **I also used the whipped cream cheese at room temp I seems to be easier to work with. I used a star tip in a cake decorating kit, to top my pie with the topping.**Remember when working with heavy whipping cream make sure your bowl and whipping cream are chilled and not to beat it to long, otherwise you will have sweetened butter, which I might add, goes great on a lot of stuff but not on this pie. lol
- 5. This pie is best made the night before your event to allow it to set properly, or you could refridgerate for at least an hour and dig in, it's good either way... I hope you love as I did.
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
CLASSIC LEMON PIE
This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!
Provided by ilovefour13
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
- Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
- Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 g
More about "sinful lemon pie recipes"
SINFULLY EASY FRIED LEMON PIES | RECIPELION.COM
From recipelion.com
Estimated Reading Time 30 secs
THE BEST REAL LEMON PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
LEMON PIE - ALLRECIPES
From allrecipes.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
HEAVENLY SINFUL LEMON CHIFFON PIE RECIPE
From recipeland.com
Servings 1Calories 638 per servingTotal Time 3 hrs
HEAVENLY SINFUL LEMON CHIFFON PIE RECIPE - RECIPES.COM.CO
From recipes.com.co
NO BAKE LEMON PIE - MOM ON TIMEOUT
From momontimeout.com
LEMON PIE (EASY & DELICIOUS) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
HEAVENLY SINFUL LEMON CHIFFON PIE RECIPE - BAKER RECIPES
From bakerrecipes.com
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
20 EASY AND DECADENT LEMON PIES FOR ANY OCCASION | MYRECIPES
From myrecipes.com
FRESH AND EASY HOMEMADE LEMON PIE - YOUTUBE
From youtube.com
THE VERY BEST LEMON PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE LOVELIEST LEMON PIE RECIPES | TASTE OF HOME
From tasteofhome.com
BLUEBERRY LEMON BASIL HAND PIES - SINFUL NUTRITION
From sinfulnutrition.com
ASTRAY RECIPES: HEAVENLY SINFUL LEMON CHIFFON PIE
From astray.com
PINK LEMONADE PIE RECIPE - REAL SIMPLE
From realsimple.com
FROZEN LEMONADE PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CLASSIC LEMON MERINGUE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NIGEL SLATER’S RECIPES FOR EASY SALMON PIE AND BAKED GOOSEBERRIES
From theguardian.com
EASY LEMON ICEBOX PIE RECIPE - HOW TO MAKE LEMON ICEBOX PIE
From thepioneerwoman.com
You'll also love