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Sour Lemon Meringue Pie
1 prebaked pie shell or shortbread crust
3 egg yolks
4 whole eggs
3/4 cup freshly squeezed lemon juice
2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter, cut into chunks
Place bottom of double boiler with water over medium heat. Squeeze lemons. Stir cornstarch
into lemon juice until there are no lumps of cornstarch in top half of double boiler*. (I put
lemon juice and cornstarch in small jar and shake until cornstarch is dissolved.) Separate 3
eggs, reserving whites for meringue. Beat egg yolks and eggs into lemon juice and cornstarch
mixture. Add sugar. Reduce heat to simmer in bottom of double boiler. Place top half of
double boiler on bottom half. Stir constantly until mixture coats the back of a spoon and
thickens. It goes from thin to thick very suddenly. Remove from heat and stir in butter until
completely melted. Pour into pie shall. Top with meringue, sealing edges well. Place in
preheated 450 degree oven for 10 to 12 minutes or until lightly browned. Use shallow pie
shell if using large eggs, use deep dish if using jumbo eggs. I use a Nilla Wafer or
Shortbread Crust rather than regular pie shell. * If you don't have a double boiler, use a
small metal bowl floated in a pot.
Meringue
3 egg whites at room temperature
1/4 teaspoon cream of tarter
3/4 cup sugar
1/2 teaspoon real vanilla
Beat egg whites until foamy. Add cream of tarter. Beat just until soft peaks form. Beat in
sugar 1 tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over top of pie,
being sure to seal edges well. Bake at 450 degree oven for 10 to 12 minutes or until meringue
is lightly browned. Cool in draft free area. Refrigerate when pie is completely cool.
This recipe can also be used to make Lemon Snow Pudding. When ready to start cooking filling,
make meringue. Cook lemon filling. Gently fold meringue into hot lemon filling. Put in
individual pudding cups or bowl. Cover tightly and refrigerate until ready to serve. |
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LEMON ICEBOX PIE
1 c. graham cracker crumbs
1/2 tbsp. brown sugar
1 oz. melted butter or margarine
Dash of cinnamon
4 egg yolks
2 cans sweetened condensed milk
7 oz. lemon juice
Mix together: Press into 9 inch pie pan, chill. Mix together: Pour into crust, chill thoroughly. |
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Sour Cream Lemon Pie
1 c. milk
1 c. sugar
Do not bring to a boil.
In the blender put:
1/3 c. cornstarch
1 tbsp. lemon rind, grated fine
1/2 c. + 2 tbsp. fresh lemon juice
3 egg yolks
Whirl to blend these well.
When milk and sugar in pan is nearly boiling add the lemon mixture and stir constantly until it comes to a full rolling boil. It will be only slightly thick and will thicken more when it cools.
Stir in 1/4 cup margarine, while it is hot. LET COOL UNTIL REALLY COOL. mixer, beat in 1 cup sour cream. Whip until fluffy, then very gently stir or whip on very low 1 1/2 cups Cool Whip. The Cool Whip makes it creamier and it sets up better. Pour into baked crust. Chill thoroughly.
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Lemon Cream Pie
8 inch pie shell
3/4 c. sugar
5 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 eggs, separated
3 tbsp. butter
1 tsp. grated lemon rind
1/2 c. lemon juice (8 tbsp.)
Mix sugar, cornstarch, and salt. Add milk gradually until smooth. Cook over low heat stirring constantly until thickened, 10 minutes.
Stir small amount of hot mixture into egg yolks. Return to hot mixture. Continue cooking and stirring constantly 5 minutes. Remove from heat.
Add butter, lemon rind and juice and blend thoroughly. Pour cold filling into shell.
SOFT MERINGUE:
Add 1/4 teaspoon salt and 1/4 teaspoon lemon extract or 1 teaspoon lemon juice into the 3 egg whites (room temperature). Add 6 tablespoons sugar; add in 1 tablespoon portions and beat constantly after each addition. After least addition, beat until stiff and glossy. Spoon meringue on pie and spread to touch edge of crust.
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TRIPLE-LAYER LEMON PIE
2 cups cold milk
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) Whipped Topping, thawed, divided
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended, (Mixture will be thick.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whippd topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.
REFRIGERATE 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator. |
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CREAM CHEESE LEMON PIE
Ingredients:
1 cup cookie crumbs -- * see note
2 tablespoon margarine -- melted
1 cup sugar -- ** see note
1 dash salt
12 ounces cream cheese
1/2 cup lemon juice
2 large eggs
1 cup sour cream
1 tablespoon lemon zest -- not dried
* Use vanilla wafer or graham cracker crumbs
** You won't need all the sugar; usually about 7/8 cup is sufficient
Instructions:
1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate.
2. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust.
3. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes.
4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more.
5. Cool for a few minutes then refrigerate and chill 4-6 hours before serving. |
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Lemon Apricot Pie
1 1/3 c Eagle Brand Sweetened condensed Milk
1/4 c Lemon juice
Rind of 1/2 lemon
1 c Apricot pulp
Baked pie shell (9 in.)
Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind and apricot pulp. Pour into baked pie shell. Cover with whipped cream or meringue. Chill before serving. If meringue is used, beat two egg whites until stiff and add two tablespoons of granulated sugar. Spread on pie and bake in a moderate oven (350F) until brown.
To prepare pulp, drain off liquid from canned or freshly stewed apricots and force through a coarse strainer. |
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Lemon Sponge Pie
2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milk
Cream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400 degrees F for 10 minutes; set at 350 degrees F for 15 or 20 minutes more.
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Lemon Cream Cheese Pie
Serves 8
Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
Crust:
In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.
Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool.
Beat the lemon mixture well until smooth and place on top of the baked pie.
Refrigerate and serve when cold.
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LEMON CREAM PIE
3 eggs
1/2 c. sugar
3 heaping tsp. cornstarch
1 c. boiling water
Juice of 1 sm. lemon
1/2 c. sugar
1 heaping tsp. butter
Beat the yolks of the 3 eggs, add 1/2 cup sugar, cornstarch, boiling water and lemon juice. Cook in double boiler until thick. To this add beaten whites and 1/2 cup sugar and the butter. Add 2/3 of beaten whites to cooked mixture and save the remainder for top. Pour the mixture into baked pie shell and spread remaining whites over the top. Brown in slow oven
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MAGIC LEMON CREAM PIE
1 1/3 c. (1 can) Eagle Brand sweetened condensed milk
1/2 c. lemon juice
Grated rind of 1 lemon or
1/4 tsp. lemon extract
1/2 whipping cream
2 tbsp. confectioners sugar
Unbaked crumb crust
Blend together Eagle Brand milk, lemon juice, and grated rind. (It thickens just as though you are cooking it, to a glorious creamy smoothness.) Pour into an eight inch pie plate lined with unbaked crumb crust. Cover with whipped cream sweetened with confectioners sugar. Chill before eating.
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Raspberry Lemon Pie
Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
1-1/4 cups milk
4 Large Egg Yolks
1/4 cup unsalted butter
1 tsp. grated lemon peel
1/3 cup lemon juice
8 oz. sour cream
1 9-inch deep dish pie shell, baked
1 cup fresh raspberries
Directions:
Combine sugar and cornstarch in saucepan.
Add milk, egg yolks, butter and lemon peel. Cook, stirring over medium heat until thickened. Continue cooking about 1 minute more. Remove from heat and stir in lemon juice. Refrigerate until cool. Stir in sour cream. Pour into pastry shell. Cover and chill at least 4 hours. Garnish with raspberries just before serving.
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Lemon Meringue Pie
1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar
Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees. |
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Lemon Meringue Pie
1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar
Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees. |
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TRIPLE-LAYER LEMON PIE
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended, (Mixture will be thick.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whippd topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.
REFRIGERATE 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator. |
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UPSIDE-DOWN LEMON PIE
(Meringue crust on the bottom, vanilla wafer crumbs on top, and a tart lemon filling between!)
Meringue Crust:
3 egg whites, room temperature
¼ teaspoon cream of tartar
1/8 teaspoon salt
¾ cup sugar
½ cup vanilla wafer crumbs
1 teaspoon vanilla extract
1/3 cup sliced almonds
Lemon Filling:
1 cup sugar
1/3 cup cornstarch
2 cups hot water
3 large egg yolks, fork-beaten
2 to 3 drops yellow food coloring (optional)
1/3 cup lemon juice
1 tablespoons grated lemon peel
1 tablespoon butter
¼ teaspoon salt
1 ½ cups whipped cream
2 -3 tablespoons vanilla wafer crumbs
Meringue crust: Beat egg whites, cream of tartar and salt in medium bowl until soft peaks form. Add sugar, 1 tablespoon at a time while beating, until stiff peaks form and sugar is dissolved. Fold in wafer crumbs and vanilla. Spread in greased 9-inch pie plate, bring meringue up side to form pie shell. Sprinkle with almonds. Bake in 325°F oven for about 30 minutes until dry. Let stand on wire rack until cooled completely.
Lemon Filling: Combine sugar and cornstarch in medium saucepan. Add hot water, egg yolks and food coloring. Stir. Heat and stir on medium heat until boiling and thickened. Remove from heat. Add the next 4 ingredients. Stir until well combined. Cool. Makes 2 2/3 cups filling.
Pour filling into pie shell. Spread evenly. Spread whipped cream over top. Sprinkle with wafer crumbs. Chill at least 30 minutes. Cut into 8 wedges.
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