Heavenly Lemon Pie Recipes

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

BULLOCK'S HEAVENLY LEMON PIE WITH MERINGUE CRUST

Steps:

• For the meringue crust: Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees F for 2 hours. Cool. For the filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie or add extra meringue on top and bake at 350 degrees F for 10 minutes or until top is lightly browned.

HEAVENLY LEMON PIE

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

BULLOCK'S HEAVENLY LEMON PIE RECIPE

Steps:

• Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees 2 hours. Cool.
• Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.

HEAVENLY LEMON PIE

Steps:

• Combine egg whites, cream of tartar and vanilla.
• beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
• Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
• Beat egg yolks slightly in the top of a double boiler.
• Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
• Cook for 10 minutes or until thick.
• When mixture is cool, whip the cream and fold custard into it.
• Put in the baked pie shell.
• Chill 12 hours.

HEAVENLY LEMON PIE

Steps:

• Sift together 1 cup of the sugar and cream of tartar. Beat eggs whites until stiff but not dry. Gradually add sugar mixture continuing to beat until well blended. Use this meringue to coat the bottom and sides of a 7 inch pie plate. Hollow out most of the center. Bake at 275 degrees for 1 hour. Remove from oven and cool meringue crust. ----------------------------------- Beat egg yolks, slightly. Stir in remaining 1/2 cup of sugar, lemon juice, lemon rind, and salt. Cook on top of double boiler until thickened.( about 8 to 10 minutes.). Remove and cool lemon egg mixture. Whip the all purpose cream. Combine 1/2 half of the cream with the lemon egg mixture....and fill meringue shell with it. cover with remaining cream. Chill 24 hours.

HEAVENLY PIE (LEMON ICE BOX MERINGUE)

Steps:

• Shell: Sift 1 cup sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4-inch thick, sides thicker. Sprinkle 2 tablespoons coconut on top. Bake in 275° oven for 1 hour. Cool. Filling: Beat 4 egg yolks slightly in double boiler, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring over boiling water until thick (about 8 minutes). Cool, add 1 cup whipped cream to custard. Pour into cooked shell. Spread on rest of whipped cream (unsweetened); sprinkle on 1 tablespoon toasted coconut. Chill at least 12 hours.