Simple Light Lemon 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.

LIGHT LEMON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

NO-BAKE LEMON PIE

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.

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.

SIMPLE LEMON PIE

Steps:

• In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.

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.

LIGHT LEMON PIE

Steps:

• Preheat oven to 350 degrees.
• In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.
• Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.
• In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.
• Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.
• In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.
• Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.
• To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.
• Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.

SIMPLE "LIGHT" LEMON PIE

Steps:

• In small saucepan, combine pudding mix and gelatine.
• Add water and lemon juice.
• Stir until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1-2 minutes longer or until thickened.
• Remove from the heat; cool clightly.
• Pour into crust.
• Cover and refrigerate for 3 hours or until set.
• Spread with whipped topping.

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.

SHAKER LEMON PIE

Steps:

• For the lemons: Trim the ends of the lemons, then quarter each lemon lengthwise. Using a sharp knife, very thinly slice the lemons; they should be paper-thin. Discard any seeds. Transfer the slices and any juices to a medium bowl and toss with the sugar and vanilla until all the sugar is moistened. Cover and refrigerate, stirring every so often, until the lemons have softened and start to turn translucent and the sugar is mostly dissolved, at least 24 hours and up to 48 hours.
• For the pie dough: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine the vodka, vinegar and 4 tablespoons of ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will be dry, which is fine).
• Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water 1 tablespoon at a time. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
• Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
• Divide the dough in half and form into 1-inch-thick disks; wrap each disk tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight.
• Once the lemons have macerated and the pie dough has chilled, place a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F.
• For the filling: Take the macerated lemons out of the refrigerator and whisk in 4 of the eggs, the cornstarch and salt until well combined. Set aside while you roll the dough.
• Roll out 1 disk of dough on a lightly floured surface or on a piece of parchment into a 12-inch round (about 1/4-inch thick). Ease the dough into a 9-inch pie plate. Pour the lemon filling over the crust. Repeat the rolling with the remaining dough, then carefully place it on top of the filling. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork or your fingers.
• Whisk the remaining egg with a splash of water in a small bowl, then brush all over the pie dough. Finally, cut 4 small slits in the center of the pie to release steam while baking.
• Place the pie directly on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until the crust is deep golden-brown all over and cooked through and the filling is set, about 1 hour 15 minutes longer. Transfer to a wire rack to cool completely.
• For the whipped cream: While the pie is cooling, combine the cream and confectioners' sugar in a large bowl. Beat with an electric mixer on medium-high speed until it is light, fluffy and holds soft peaks, about 2 minutes. Refrigerate until ready to serve.
• Cut the room temperature pie into wedges and serve with a dollop of whipped cream.

EASY BUTTERMILK PIE

Steps:

• Place a rack in middle of oven; preheat to 350°. If using 1 disk of Our Favorite Pie Dough, roll out on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.
• Line crust or one 9"-diameter store-bought pie crust with 2 sheets of parchment paper or foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake crust until dry around the edges, 20-25 minutes for homemade and 15-20 minutes for store-bought. Remove parchment and pie weights. Continue to bake crust until surface looks dry and is golden in spots, 10-15 minutes for homemade and about 5 minutes for store-bought. Transfer pie dish to a wire rack and let crust cool slightly while you make the filling.
• Whisk 1 cup sugar, 3 Tbsp. all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Add 3 large eggs, room temperature, 1½ cups buttermilk, room temperature, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and 1 tsp. vanilla bean paste or 1½ tsp. vanilla extract and mix well.
• Pour filling into blind-baked crust and gently tap on counter to evenly distribute. Depending on the height of your crust, you may have some filling left over. Bake pie until crust is golden brown and filling is just set and golden, 60-70 minutes. Turn off oven, prop door open, and let pie sit in oven 15 minutes. Transfer pie to a wire rack and let cool completely. Do ahead: Pie can be baked 3 days ahead. Cover and chill. Bring to room temperature before serving.

LIGHT LEMON CREAM CHEESE PIE

Steps:

• Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
• Pour into graham cracker crust and chill for several hours or overnight.
• Filling should be firm.
• Garnish if desired with additional Cool Whip.