LEMON PIE WITH LEMON PIE FILLING RECIPES
LEMON PIE FILLING | JUST A PINCH RECIPES
This lemon pie filling is the perfect way to create put together with a great homemade pie crust.
Provided by Lisa Johnson @lisa632
Categories Pies
Prep Time 10 minutes
Cook Time 15 minutes
Number Of Ingredients 8
Steps:
- Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
- Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
- Remove from heat and stir in butter, stirring until melted.
- Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.
GRANDMA'S LEMON MERINGUE PIE RECIPE | ALLRECIPES
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pies Lemon Pies Lemon Meringue Pie Recipes
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.7 calories, CarbohydrateContent 49.7 g, CholesterolContent 110.1 mg, FatContent 10.3 g, FiberContent 1.5 g, ProteinContent 4.4 g, SaturatedFatContent 4.3 g, SodiumContent 229.2 mg, SugarContent 35.2 g
More about "lemon pie with lemon pie filling recipes"
LEMON MERINGUE PIE RECIPE | EPICURIOUS
An easy Lemon Meringue Pie recipe
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
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LEMON SUPREME PIE RECIPE: HOW TO MAKE IT
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
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LEMON SUPREME PIE RECIPE: HOW TO MAKE IT
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 625 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
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LEMON ICEBOX PIE RECIPE | EPICURIOUS
Easy lemon icebox pie recipe made using graham crackers, condensed milk, eggs, and lemons. This classic southern dessert is perfect for spring and summer.
From epicurious.com
Reviews 3.9
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.
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MARTHA'S LEMON MERINGUE PIE RECIPE | MARTHA STEWART
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.
From marthastewart.com
Reviews 3.4
Category Pie & Tarts Recipes
Calories 459 g per serving
From marthastewart.com
Reviews 3.4
Category Pie & Tarts Recipes
Calories 459 g per serving
- Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
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MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
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LEMON MERINGUE PIE RECIPE - NYT COOKING
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Allow to cool completely, from one to two hours, but do not refrigerate.
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MARTHA'S LEMON MERINGUE PIE RECIPE | MARTHA STEWART
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.
From marthastewart.com
Reviews 3.4
Category Pie & Tarts Recipes
Calories 459 g per serving
From marthastewart.com
Reviews 3.4
Category Pie & Tarts Recipes
Calories 459 g per serving
- Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
See details
MOM'S LEMON CUSTARD PIE RECIPE: HOW TO MAKE IT
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 315 calories per serving
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
See details
LEMON MERINGUE PIE RECIPE - NYT COOKING
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Allow to cool completely, from one to two hours, but do not refrigerate.
See details
NO-BAKE LEMON ICEBOX PIE RECIPE - BETTYCROCKER.COM
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 0 minutes
Calories 440 per serving
- Serve with whipped cream if desired.
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From preppykitchen.com
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