Lemon Mallow Pie Recipes
LEMON MARSHMALLOW MERINUGE
Homemade lemon filling, buttery crust, dreamy marshmallow meringue topping-- this is the lemon pie of your dreams!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the egg yolks, lemon juice, lemon zest, and salt.
- Over medium heat, whisk together the cornstarch, water, sugar, and butter until mixture begins to thicken and boil. Boil for one minute, stirring constantly, and remove from heat.
- Pour half of the hot mixture into the egg yolk mixture slowly and while whisking vigorously.
- Pour the egg yolk mixture back into the hot mixture, continuing to whisk vigorously.
- Return to a boil, and allow to boil for one minute. Stir constantly.
- Pour pie filling into the pre-baked pie crust.
- Use an electric beater to whisk together the marshmallow cream and the Cool Whip.
- Spread the meringue on top of the pie. Chill for at least 4 hours before serving.
LEMON MALLOW PIE
A no-bake lemon pie made with marshmallows. This easy, and amazingly delicious pie is made even better with a Nilla Wafer pie crust.
Provided by Keri Hix
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Mix the Nilla Wafer crumbs with the melted butter and sugar. Press the mixture into a 9" pie plate.
- Bake the crust for 5 - 6 minutes. Set aside until ready to use.
- Heat marshmallows, lemon juice, water, and half of the lemon zest over medium heat until the marshmallows melt. Stir frequently.
- Remove from heat and place the lemon and marshmallow mixture in a bowl. Refrigerate until cooled and slightly thickened.
- Once the mixture is cool, fold in the Cool Whip.
- Pour the lemon pie filling into the prepared crust. Top with a little extra whipped topping and the remaining lemon zest if desired.
- Refrigerate until the pie has completely set. Serve.
Nutrition Facts : Carbohydrate 53 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 237 mg, Fiber 1 g, Sugar 31 g, Calories 342 kcal, ServingSize 1 serving
MARSHMALLOW CRISPY LEMON PIE
Lemon pudding makes a yummy filling for a pie crust that will remind you of marshmallow crispy treats. Watch the video to see how it's done.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
- Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
- Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON PIE WITH MARSHMALLOWS
Make and share this Lemon Pie With Marshmallows recipe from Food.com.
Provided by XAnnette
Categories Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400º.
- Bake Pastry Crust.
- Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
- Stir in cream cheese until well blended.
- Cool completely, about 1 hour.
- Fold in marshmallows and whipped topping.
- Spread over crust.
- Cover and refrigerate at least 3 hours until set but no longer than 24 hours.
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LEMON MARSHMALLOW PIE RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (52)Estimated Reading Time 4 minsServings 1
- Preheat oven to 350°. Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes. Increase speed to medium and beat until butter is creamy, about 2 minutes more. Mix in egg yolk and vanilla. Reduce speed to low, add flour and poppy seeds, if using, and mix until no dry spots remain.
- Firmly press dough into a 9" pie dish (the firmer you press, the easier it will be to cut the baked crust). Bake until crust is golden brown on bottom and a shade or two darker at the edges, 25−35 minutes.
- Just before crust is finished baking, combine lemon juice, salt, and ¼ cup sugar in a small saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
- Whisk egg yolks, egg, and remaining ½ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
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