WHERE CAN I BUY LEMON PIE FILLING RECIPES

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LEMON ICEBOX PIE RECIPE | EPICURIOUS



Lemon Icebox Pie Recipe | Epicurious image

Easy lemon icebox pie recipe made using graham crackers, condensed milk, eggs, and lemons. This classic southern dessert is perfect for spring and summer.

Provided by David Guas

Yield Makes one 9-inch pie

Number Of Ingredients 11

14 whole graham crackers
¼ cup sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted and still warm
2 (14-ounce) cans sweetened condensed milk
1¼ cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
Zest of 2 lemons
8 large egg yolks
2 cups heavy cream
½ teaspoon vanilla extract
¼ cup confectioners' sugar

Steps:

  • Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
  • Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
  • Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
  • Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1½ minutes.
  • 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.

LEMON MERINGUE PIE RECIPE | LAND O’LAKES



Lemon Meringue Pie Recipe | Land O’Lakes image

Flaky butter crust, marshmallowy meringue and a perfectly tart filling made with fresh lemons are what make this traditional pie a perennial favorite.

Provided by Land O'Lakes

Categories     Baked    Meringue    Lemon    Sweet    Baking    Creating New Traditions    Making It Photo-Ready    Fruit    Pie    Dessert    Pie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 18

Crust
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Land O Lakes® Butter
2 to 3 tablespoons cold water
Filling
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 large Land O Lakes® Eggs (yolks only) whites reserved, yolks beaten
1/2 cup fresh lemon juice
3 tablespoons Land O Lakes® Butter
2 teaspoons freshly grated lemon zest
Meringue
4 large Land O Lakes® Eggs (whites only)
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Heat oven to 475°F.
  • Combine flour and 1/8 teaspoon salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly.
  • Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool; set aside.
  • Reduce oven temperature to 325°F.
  • Combine 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.
  • Beat egg whites and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy. Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
  • Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.

Nutrition Facts : Calories 410 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 140 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 62 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 5 grams

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