Slice Of Lemon Pie Ii Recipes

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DOUBLE (OR TWO) CRUST LEMON PIE



Double (Or Two) Crust Lemon Pie image

I have been searching for a double or two-crust lemon pie for years and finally found this at BakingBits. If anyone else out there does not like meringue, this pie is for you!

Provided by Karen..

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for a double-crust 9-inch pie
1 tablespoon cornstarch
1 1/4 cups sugar
3 large eggs
2 tablespoons butter, melted
1/3 cup fresh lemon juice
3 tablespoons water
2 teaspoons freshly grated lemon zest
1 tablespoon sugar

Steps:

  • Mix cornstarch with 1 1/4 cups sugar.
  • Beat eggs well in electric mixer.
  • Add sugar and cornstarch mix, melted butter, lemon juice and water.
  • Mix until well blended.
  • Pour into unbaked pie shell.
  • Cover with top crust.
  • Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
  • Make slit in top of pie for steam to escape.
  • Bake at 400° for 35 minutes.

Nutrition Facts : Calories 414.1, Fat 19.7, SaturatedFat 6.1, Cholesterol 87, Sodium 280.8, Carbohydrate 55.4, Fiber 1.8, Sugar 33.3, Protein 5.2

CREAMY LEMON PIE



Creamy Lemon Pie image

Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.

Provided by Sally

Categories     Pie

Time 3h40m

Number Of Ingredients 8

11 (about 160g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
2 (14-ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Steps:

  • Preheat oven to 350°F (177°C).
  • Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
  • Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
  • Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
  • Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
  • Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

SHAKER STYLE SLICED LEMON PIE



Shaker Style Sliced Lemon Pie image

Make and share this Shaker Style Sliced Lemon Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lemons
2 cups sugar
1 (9 inch) pastry for double-crust pie
4 eggs, well beaten
1/4 teaspoon nutmeg (optional)
additional sugar
milk

Steps:

  • Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
  • Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
  • Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

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.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

SLICE OF LEMON PIE



Slice of Lemon Pie image

This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.

Provided by Georgia Girl

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 9-inch pie shells
1 1/4 cups sugar
2 tablespoons flour
1/8 teaspoon salt
3 large eggs
1/2 cup butter, softened
1 large lemon
1 teaspoon grated fresh lemon rind
1/2 cup water
1 teaspoon sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
  • Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
  • Cream the butter into the sugar mixture gradually, mixing thoroughly.
  • Reserve 1 teaspoon of egg white and set aside.
  • Beat the eggs well and add to the sugar mixture, blending until smooth.
  • Grate 1 teaspoon of rind from the lemon.
  • Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
  • Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
  • Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
  • Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
  • Seal and flute the edge.
  • Cut 3 or 4 small slits in the top crust to allow steam to escape.
  • Brush the top with the reserved egg white, avoiding the slits.
  • Sprinkle the top with the sugar and cinnamon.
  • Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LEMON PIE II



Lemon Pie II image

This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.

Provided by Jan Guinn

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust
½ cup whipped cream for serving

Steps:

  • Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g

SHAKER LEMON PIE



Shaker Lemon Pie image

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Provided by Susan Hissam

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
  • Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
  • Brush the top with milk and sprinkle granulated sugar on top.
  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g

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