Simple Citrus Pie Recipes

EASY LEMON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

LEMON PIE

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.

EASY LEMON PIE

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.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

WORLD'S BEST LEMON PIE

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.

FLORIDA CITRUS PIE

Steps:

• For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
• Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
• Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
• For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.