OLD FASHIONED LEMON PIE RECIPE | ALLRECIPES
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pies Meringue Pie Recipes
Yield 1 pie
Number Of Ingredients 11
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.
Nutrition Facts : Calories 286.8 calories, CarbohydrateContent 48 g, CholesterolContent 84.4 mg, FatContent 9.7 g, FiberContent 0.3 g, ProteinContent 3.1 g, SaturatedFatContent 4.1 g, SodiumContent 219.4 mg, SugarContent 35.4 g
LEMON PIE II RECIPE | ALLRECIPES
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
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Yield 1 9-inch pie
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, CarbohydrateContent 48.2 g, CholesterolContent 67.8 mg, FatContent 27 g, FiberContent 0.5 g, ProteinContent 7.6 g, SaturatedFatContent 13.8 g, SodiumContent 321.5 mg, SugarContent 38.4 g
More about "cold lemon pie recipes"
EASY LEMON PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 475 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
LEMON MERINGUE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 5 hours 15 minutes
Calories 330 per serving
- Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
COLD LEMON PIE - BIGOVEN
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 111 calories per serving
- "With our holiday culinary indulgences securely transferred to our hips and bellies as we closed out 1998, its time to lighten the fare a bit, so we offer you 31 days of Recipe-a-Day~Light. Thats right, were lightening up the fare in order to help remove that 5 to 8 pounds that we all managed to pack on during the holidays. Todays recipe is a fantastic cold citrus pie that contains about 200 calories per serving, with only 2.7 grams of saturated fat. Just another example that proves light cooking does not have to be light on flavor. In a medium-sized, non-reactive saucepan, whisk eggs and 2/3 cup of sugar until smooth. Add the lemon juice and whisk again. Cook over a low-heat setting, making sure to whisk constantly, until slightly thickened (about 10 minutes). Pour the mixture through a fine mesh sieve into a small mixing bowl. Add the lemon zest, cover with plastic wrap, and refrigerate the mixture for about 2 hours. In a mixing bowl, combine the warm water with the powdered egg whites and cream of tartar. Stir gently until the egg whites are thoroughly dissolved. With a hand-held electric mixer, beat the egg-white mixture until soft peaks form. Gradually adding the remaining 1/3 cup of sugar, continue to beat the meringue until stiff peaks form. In a small, chilled bowl, beat the whipping cream until soft peaks form. With a rubber spatula, gently fold the chilled lemon mixture into the egg whites. Do the same with the whipped cream. Pour the filling into the prepared pie crust and smooth, leveling the top of the pie. Freeze, uncovered, for about an hour, until firm. Cover, then freeze for about 6 hours prior to serving. (May freeze for up to 1 week.) Soften the pie in the refrigerator about a half hour before serving, then slice and garnish each piece of pie with a mint leaf and a thin slice of lemon. Posted to [email protected] by Recipe-a-Day
on Jan 2, 1999, converted by MM_Buster v2.0l."
EASY LEMON PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 475 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
LEMON MERINGUE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 5 hours 15 minutes
Calories 330 per serving
- Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
LEMON ICEBOX PIE RECIPE - EPICURIOUS
From epicurious.com
Reviews 3.9
- Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
FRESH LEMON MOUSSE RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 27 minutes
Category dessert
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
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