Ezlemonpie Recipes

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CREAMY LEMON PIE



Creamy Lemon Pie image

Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.

Provided by Sally

Categories     Pie

Time 3h40m

Number Of Ingredients 8

11 (about 160g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
2 (14-ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Steps:

  • Preheat oven to 350°F (177°C).
  • Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
  • Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
  • Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
  • Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
  • Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

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

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

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.

NO-BAKE LEMON ICEBOX PIE



No-Bake Lemon Icebox Pie image

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Steps:

  • In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
  • In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
  • Serve with whipped cream if desired.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

LEMON PIE



Lemon Pie image

This refreshing lemon pie is mixed in minutes and chilled while dinner is being served. -Joanne Schlabach, Shreve, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
Few drops yellow food coloring, optional
1 graham cracker crust (9 inches)

Steps:

  • In a medium bowl, combine milk and juice. Let stand a few minutes. Stir in whipped topping. Add food coloring if desired. Spoon into crust. Chill until firm.

Nutrition Facts : Calories 462 calories, Fat 19g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 246mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

EASY NO BAKE LEMON PIE



Easy No Bake Lemon Pie image

Make and share this Easy No Bake Lemon Pie recipe from Food.com.

Provided by grannyshee

Categories     Pie

Time 10m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 4

3 lemons, juice and zest of
Cool Whip Topping (medium container)
1 (8 ounce) can sweetened condensed milk
graham cracker crust

Steps:

  • place juice and zest of 3 lemons in bowl, add.
  • sweetened condensed milk and stir til blended.
  • fold in cool whip.
  • pour into crust and chill.

EASY LEMON CREAM PIE



Easy Lemon Cream Pie image

This EASY no-bake lemon cream pie is filled with a creamy lemony filling, topped with sweetened whipped cream, and only takes about 10 minutes to make.

Provided by Rachel Koller

Categories     Dessert

Time 2h10m

Number Of Ingredients 4

2 cups heavy whipping cream
15 oz lemon creme filling or about 2 cups homemade lemon curd
1 large lemon zest and juice
9-inch graham cracker pie crust shell, store-bought or homemade

Steps:

  • In a bowl, add lemon creme filling (or homemade lemon curd), lemon zest, and lemon juice. Blend until fully incorporated.
  • In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter. (If desired, reserve 1/2 cup whipped cream for garnish, add 1/2 Tbs powdered sugar to sweeten).
  • Fold lemon mixture into whipped cream.
  • Scoop and smooth lemon cream into 9" graham cracker crust.
  • If desired, pipe reserved whipped cream on top and add small wedges of lemon as a garnish.
  • Enjoy immediately, freeze for later or store in the fridge until ready to serve.

NO BAKE LEMON PIE



No Bake Lemon Pie image

This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter (melted)
8 oz cream cheese (room temperature)
3.5 oz instant lemon pudding mix
1 ½ cups whole milk
1 tablespoon lemon zest
1 cup heavy cream (cold)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
lemon zest and slices, raspberries and mint to garnish pie

Steps:

  • Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
  • In a medium bowl, beat cream cheese until smooth.
  • Add pudding mix and beat well until creamy and combined.
  • Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
  • Beat in lemon zest. Pour mixture into prepared pie shell.
  • Chill for at least 3 hours. The pie will set up firmly during this time.
  • In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
  • Spread whipped cream on top of chilled pie.
  • Top with additional lemon zest.
  • Garnish with lemons, mint, and raspberries before serving, if desired

Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

EASY LEMON PIE



Easy Lemon Pie image

A short and easy recipe for lemon icebox pie.

Provided by Nancy D.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

1 (9 inch) pie shell
2 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
  • In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g

NO-BAKE LEMON PIE



No-Bake Lemon Pie image

Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.

Provided by Sheila Motley Stokley

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust

Steps:

  • Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
  • Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
  • Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g

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