Super Easy Lemon Pie Recipes

EASY LEMON CREAM PIE

Steps:

• In a bowl, add lemon creme filling (or homemade lemon curd), lemon zest, and lemon juice. Blend until fully incorporated.
• In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter. (If desired, reserve 1/2 cup whipped cream for garnish, add 1/2 Tbs powdered sugar to sweeten).
• Fold lemon mixture into whipped cream.
• Scoop and smooth lemon cream into 9" graham cracker crust.
• If desired, pipe reserved whipped cream on top and add small wedges of lemon as a garnish.
• Enjoy immediately, freeze for later or store in the fridge until ready to serve.

NO BAKE LEMON PIE

Steps:

• Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
• Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
• In a medium bowl, beat cream cheese until smooth.
• Add pudding mix and beat well until creamy and combined.
• Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
• Beat in lemon zest. Pour mixture into prepared pie shell.
• Chill for at least 3 hours. The pie will set up firmly during this time.
• In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
• Spread whipped cream on top of chilled pie.
• Top with additional lemon zest.
• Garnish with lemons, mint, and raspberries before serving, if desired

SUPER EASY TRIPLE LAYER LEMON PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
• Spread 1.5 cups of the pudding onto the bottom of the crust.
• Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

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.

EASY LEMON PUDDING PIE

Steps:

• In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
• Soften the butter and combine with the crumb and sugar mixture.
• Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.

HONEY PIE

Steps:

• Place crust into a pie plate. Crimp the crust. Set aside.
• Add honey to a saucepan and heat on medium high, stirring frequently until bubbles form.
• Mix together cornstarch and heavy whipping cream and whisk into hot honey. Heat on medium low and continue to whisk until bubbly and thick about 5 minutes.
• Remove from heat and stir in butter. Let cool for 20 minutes.
• Whisk in egg, vanilla and spices.
• Pour into pie plate and bake at 325 for 35-40 minutes or until center is set. Center will be jiggly.
• Remove from oven and let cool.
• Serve topped with whipped topping. Refrigerate any leftovers.

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.