Fabulous Lemon Party Pie Recipes

FABULOUS LEMON PARTY PIE

Steps:

• Combine sugar, cornstarch and salt.
• Gradually stir in 2 cups milk.
• Stir until very smooth.
• Cook over low heat, stirring constantly until thickened.
• Stir some of the hot mixture into beaten egg yolks, then add egg yolks to cooked mixture.
• Cook until thickened, stirring constantly.
• Remove from heat and stir in butter, lemon zest and lemon juice. (Use only fresh squeezed).
• Make meringue by beating egg whites until foamy.
• Gradually beat in sugar and whip to stiff peaks.
• Pour filling into baked pie shell and top with meringue, being sure to seal the edges.
• Bake in a 350° oven until meringue is browned.

LEMON HONEY BLENDER PIE

Steps:

• Throw all ingredients in your blender and blend until well combined.
• Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350°F.
• Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.
• If it starts to brown too much on the top - cover with foil to continue baking without ruining that gorgeous golden finish.

DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!

RIO LEMON CHIFFON PIE

Steps:

• Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
• In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
• Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
• While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
• In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
• In another bowl beat cream until stiff.
• Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
• Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
• Chill pie until firm.