RECIPES WITH CANNED LEMON PIE FILLING RECIPES
LAYERED LEMON PIE RECIPE: HOW TO MAKE IT
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 526 calories, FatContent 24g fat (13g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 72g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
QUICK AND EASY LEMON PIE RECIPE | ALLRECIPES
Cool and easy--even your kids can help you make it! They'll love the pudding and cream cheese filling and the graham cracker crust.
Provided by April
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 1 9-inch pie
Number Of Ingredients 6
Steps:
- Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently, as mixture may stick to saucepan.
- Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.
Nutrition Facts : Calories 457.7 calories, CarbohydrateContent 53.3 g, CholesterolContent 39.1 mg, FatContent 24 g, FiberContent 0.5 g, ProteinContent 5.3 g, SaturatedFatContent 13.7 g, SodiumContent 361 mg, SugarContent 34.6 g
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LEMON SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
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