Frozen Lemon Cream Pie Recipe

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Frozen Lemon Crem Pie


Frozen Lemon Cream Pie Recipe
 
Prep time
Total time
 
Author:
Recipe type: dessert
Serves: 8
Ingredients
  • 1 ½ cups graham crackers crumbs, finely ground
  • ⅓ cup sugar
  • 1 stick of butter, melted
  • 1 package (8 ounce) cream cheese, softened
  • 1 cup milk
  • 1 box (4 serving size) lemon instant pudding and pie filling mix
  • 1 cup lemon pie filling (from 22 ounce can)
  • 2 tablespoons lemon zest
  • 3 tablespoons of fresh lemon juice
  • 1 (8 ounce) container of cool whip, thawed
Instructions
  1. Preheat oven to 375 degrees. In a medium bowl combine the graham crackers, sugar and butter. Stir until coated.
  2. Press cracker mixture into a 9 inch pie plate. Bake for 7 minutes. Cool.
  3. In a medium bowl, cream cheese for about 30 seconds with electric mixer. Add milk, pudding mix and beat about 1 minute or until smooth. Add pie filling, lemon zest, and lemon juice. Beat until blended. Fold in cool whip.
  4. Spoon lemon pudding mixture into cooled graham crust. Freeze for at least 2 hours.
  5. Remove frozen pie from freezer 30 to 45 minutes prior to serving.
Notes
The Lord by wisdom founded the earth; By understanding He established the heavens; Proverbs 3:19


Lemon Meringue Pie Recipe

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Southern Lemon Meringue Pie


Lemon Meringue Pie Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup all-purpose flour
  • ½ teaspoon salt, plus pinch of salt, divided
  • 3 tablespoons chilled shortening
  • 3 tablespoons chilled butter, unsalted
  • ⅓ cup plus ½ teaspoon of lemon juice, divided
  • 4 tablespoons ice water
  • 1 ½ cups sugar, plus 8 tablespoons, divided
  • ¾ cups of cornstarch
  • 2 ½ cups water
  • ¼ cup of milk
  • 6 eggs, separated
  • 2 tablespoons lemon zest
  • 2 tablespoons butter
  • ¾ teaspoon cream of tartar
Instructions
  1. Combine flour and ½ teaspoon of salt in med. size bowl. Using a pastry blender or fork, cut in chilled shortening and butter until mixture looks like crumbs. Add ½ teaspoon lemon juice. Add 4 tablespoons of ice water. Tossing, using a fork until crumbs are moistened. Roll dough into a ball and wrap with plastic wrap. Place in refrigerator for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. On a lightly floured surface, roll chilled dough into a 12 inch circle. Transfer to pie plate. Cook for 15 minutes. Let cool on a wire rack.
  4. Reduce oven to 350 degrees. In a large saucepan, combine 1 ½ cups of sugar, cornstarch, and pinch of salt. Stir in 2½ cups of water and milk. Cook on medium for about 8 minutes. Stir constantly until thick.
  5. In med. bowl beat egg yolks. Stir in ¼ of the hot milk mixture into beaten egg yolks. Pour egg yolks into hot milk mixture. Stir for 2 minutes. Remove from heat and stir in lemon zest and remaining ⅓ cup of lemon juice. Stir in 2 tablespoons of butter until melted. Pour into cooled pie crust.
  6. In med. bowl combine eggs whites and cream of tartar. Beat on high with electric mixer until foamy. Add remaining 8 tablespoons of sugar. Beat until stiff peaks form. Spread meringue over filling.
  7. Bake until meringue is lightly brown. About 8 minutes. Let cool on wire rack for 1 hour. Refrigerate for 3 hours before serving.