How to make Southern Lemon Pie from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Southern lemon pie from scratch. This pie is similar to an chess or buttermilk pie and the topping to an Ooey gooey cake. This recipe calls for 8 to 10 servings of Lemon pie. Not only is it rich and full of lemon flavor but it is absolutely delicious. Hope you all with give this classic Southern Pie a try.
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IN keke's kitchen #61 Lemon Chess Pie
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My Classic Chess Pie:
Directions:
*4 eggs or 4 jumbo eggs
*1 1/2 cup sugar
*1 stick melted butter
*1 tablespoon white vinegar
*1 teaspoon vanilla extract
*1/3 cup of fresh lemon juice (3 small lemons) you can also use bottle lemon juice
*1 tabledpoon milk
*1 tablespoon + 1 teaspoon cornmeal
*1 tablespoon flour
-blend eggs
-mix in sugar and melted butter
-add remaining ingredients
-place foil around pie crust to prevent burning while cooking
-place on cookie sheet
-pour mix into 9inch deep dish pie crust
-cook in pre-heated 350 oven for 50 minutes
-after 50 minutes turn oven off remove foil from crust and leave pie in for 30 minutes to set
-take out and let cool completely before placing in the refrigerator
-the longer you let it sit the firmer your pie will be... better to set over night in fridge or at least 4 to 5 hours in the fridge
2 Creamy Lemon Pie Recipes in Minutes - Super Easy Lemon Pie Recipe
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How to Make Lemon Cream Cheese Bars | Dessert Recipes | Allrecipes.com
Get the recipe for Lemon Cream Cheese Bars at
See how to make these sweet, lemony, cheesy bars. You can't go wrong using crescent roll dough as a welcome shortcut for the crust, taking your dessert game from zero to hero.
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Impossible Lemon Pie
Get the recipe here:
It’s not often that we completely forget about a yummy dessert, but this one had completely escaped our memory until recently, when someone brought it to a family gathering. One look at that creamy filling and perfectly crunchy crust and we knew we had to introduce you to (or remind you all of) Lemon Impossible Pie.
You might know it as something different, but this pie is basically magic, in that you make only one batter, but as it cooks it separates into two distinct layers: a filling that’s like a delectable lemon custard and a coconut top crust that’s crispy and offers the perfect contrast to the filling. This dessert is ridiculously easy (plus, clean-up is a breeze!) and we promise your whole family will love it…get the little ones to help out and watch them be amazed at the results!
Easy Peasy Lemon Squeezy Meringue Pie
Learn how to make a classic lemon meringue pie! Our lemon meringue pie recipe is made with a buttery crushed biscuit base, filled with zesty lemon meringue filling using our easy lemon meringue recipe made from lemon juice, condensed milk, eggs, and sugar and topped with the classic meringue recipe made with soft egg whites for an easy meringue topping before it's baked until the lemon meringue peaks are golden. Go ahead, give this classic lemon meringue pie recipe a try, it's an easy dessert idea for the family or birthday sweet treat!
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Full Recipe:
Makes 1 large lemon meringue pie
Hands-on time: 25 minutes
Hands-off time: 4 hours
INGREDIENTS
1½ packs (200g each) SPAR Coconut Tea Biscuits
⅓ cup (75g) butter, melted
2 tins (385g each) SPAR Full Cream Condensed Milk Sweetened
4 juiced (1 cup) SPAR Freshline Lemons
6 large SPAR Eggs, separated
1 cup castor sugar
METHOD
1. Preheat the oven to 180°C and grease a round 20cm fluted loose-base quiche tin with non-stick spray.
2. Place the Spar Coconut Tea Biscuits into a resealable plastic bag and crush using a rolling pin until fine crumbs are formed. Sprinkle the crumbs into a bowl and stir in the melted butter.
3. Spoon the crumbs into the greased tin and press firmly into an even layer on the bottom and up the sides of the tin. Bake for 8 minutes, remove from the oven and allow to cool.
4. To make the lemon filling, pour the SPAR Full Cream Condensed Milk into a large mixing bowl. Grate 1 SPAR Freshline Lemon on the fine edge of the grater to make zest. Add the zest along with the juice of 4 freshly squeezed lemons to the bowl. Add the 6 egg yolks and whisk to combine.
5. Pour the filling into the baked crust and return to the oven. Bake for 22-25 minutes or until the filling is just set, with the middle still being slightly jiggly.
6. To prepare the meringue layer, use an electric mixer to beat the egg whites until stiff, about 3 minutes. Add the sugar, a little at a time and continue whisking until stiff and glossy, about 6 more minutes.
7. Spoon the meringue onto the lemon filling. *Chef’s Tip: Fluff up the meringue with a spatula to create peaks.
8. Bake again for another 12-15 minutes or until the meringue is light golden brown in colour. Allow to cool and set, about 3 hours.
9. Serve alongside tea and ENJOY!
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