How To make Luscious Lemon Pie
1 c Sugar
3 tb Cornstarch
1 tb Lemon rind; grated
1/4 c Butter (or marg.)
1/4 c Lemon juice
1 c Milk
3 Egg yolks; slightly beaten
1 c Sour cream
1 Pastry shell (9"); baked
Cream; whipped Lemon rind; grated (opt.) Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan. Cook over medium heat unitl smooth and thickend, stirring constantly; cover and cool. Fold sour cream into filling, and pour inot pastry shell; chill at least 2 hours before serving. Top with whipped cream; garnish with grated lemon rind, if desired. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
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Luscious Lemon ???? Pie #lemonpie #food #dessert #share #like #foodie #recipe #easyrecipe
How To| How to make the creamiest, luscious heavy lemon flavored Lemon Meringue Pie! Lemon Ice Box!
Lemon Meringue Pie:
I didn’t come to appreciate Lemon Meringue Pie until I became an adult. It was a dessert that had a permanent place on our holiday dessert table every year. I’ve never been a fan of milk at all, so when I learned to bake I prepared a lemon curd version that now works for me! Lemon Meringue Pie is a great tasting pie with that combination of a buttery flaky crust filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you there are only 4 ingredients required to make the filling for this pie. Most ingredients you'll already have on hand. Things like lemon juice, condensed milk, eggs and a frozen pie crust..
Easy Quick Lemon ???? Meringue Pie:
1 baked deep dish pie shell
1 can sweetened condensed milk
3/4 c fresh or bottled lemon juice
Zest of 1 lemon (optional)
4 eggs separated
1 t cream of tartar
1/2 c sugar
Preheat oven to 375.
Whisk eggs yolks and condensed milk together. Add lemon juice and zest. Whisk until thoroughly combined. Pour in pie shell and bake for 20 minutes.
About 3 minutes before pie is finished baking beat egg whites on low gradually increasing speed until they are frothy. Add the cream of tartar and half of sugar. Increase speed to high and beat about 1-2 minutes until you see soft white clouds of Meringue. Add rest of sugar and beat about a minute. Check to see if you have stiff peaks by removing the whisk attachment from mixer. Stir with whisk and flip to side. If the Meringue looks like an ice cycle frozen not moving on the whisk it is ready. Spoon the Meringue onto the pie covering to edge of crust. Once covered take your spoon and make swirls or whatever designs you like. You can also put the Meringue in a piping bag and pipe onto pie.
Bake in a 350 oven 10 minutes or until the Meringue turns a golden brown streak. 8-10 minutes depends on your oven. Cool at room temp for an hour and refrigerate2 hours before serving. #lemonmeringuepie
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No-Bake Lemon Cheesecake - Creamy, Luscious, and Lemony | Easy Summer Dessert Recipe
No-Bake Lemon Cheesecake is a creamy and luscious Lemon Cheesecake recipe that is served in a jar. This has a lower layer of graham cracker and is topped with a Lemon cheesecake layer.
#LemonCheesecake #NoBakeLemonCheesecake #Cheesecake #NoBakeCheesecake
Course: Dessert
Cuisine: American
Prep Time: 5m
Cook Time: 10m
Total Time: 15m
Servings: 4 servings
Author: Anjali
ingredients:
Graham Cracker Crust
- 1 sheet Graham Crackers made to crumbs
- 1 Tsp Vanilla Extract
- 1 stick unsalted butter melted
Lemon Cheesecake filling
- 2 big Lemons juiced
- 4 oz Cream Cheese
- 1 cup Heavy Cream ½
- ½ cup Sweetened Condensed Milk
Lemon Cheesecake frosting
- 2 Tbsp Sour Cream
- ½ cup Heavy Cream
- Lemon Rinds, Mint Leaves & Almond Slivers for garnish (optional)
method:
1) In a bowl, combine Graham Cracker Crumbs with Vanilla Extract and Melted Butter. Toss until combined. Layer it at the bottom of serving glass jugs.
2) Whip chilled Heavy cream until creamy with stiff peaks. Keep it aside
3) Beat Cream Cheese with Lemon Juice and Sweetened Condensed Milk until smooth and creamy. Add 2 tbsp of the whipped heavy cream and beat again until combined. Take it all up in a Piping Bag with your favorite Nozzle
4) For the frosting, add some Sour Cream to your already whipped Cream. Beat just until combined. Take it up in a piping bag with your favorite nozzle.
5) Pour the cheesecake filling over the Graham Cracker layer. Top with the Whipped cream and Sour Cream frosting.
6) Garnish the Lemon Cheesecake with some Almond Slivers, Mint Leaves, and Lemon rinds. Refrigerate until served!
This Lemon Cheesecake is served in a glass jar. However, you can make it in the muffin tin as well. To make this in the muffin tin, layer the crust and allow it to freeze for 30 minutes. Top with the filling and then freeze for 1-2 hours until set Top with the frosting. Decorate and serve. I have made this Lemon Cheesecake with Philadelphia Cream Cheese. You can replace this with any other Cream Cheese you have however this will be your best option because it's extra creamy and good. You can also make Lemon Cheesecake with Meringue frosting. Instead of the whipped cream and sour cream frosting, use Meringue to do the frosting.
calories 253KCal
LUSCIOUS LEMON BLENDER PIE RECIPE!!
Magic lemon pie! This pie was unbelievable!!! You know that saying, “easy as pie?” Well I’m pretty sure it’s because of this pie!!! Throw it all in a blender, and bake abs it’s the most delicious custard lemon pie with a crust!!! ???????? I’m not sure about the science here, but this is one magical pie!! I’m obsessed with this one!!
Lemon Bars
Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!
Recipe:
I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!
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Luscious Lemon Cream Pie
TeriSecrest.com Lemons are one of God's greatest creations! This lemon cream pie has two secret ingredients! Eating Out of Heaven's Garden book by Teri Secrest terisecrest.com Be sure to use the Almond Pecan Pie crust also in my book.