please I need a delecious lemon pie recepie.thanks.?

Answer 1

Lemon Meringue Pie

1 1/2 c Water
1 Tbsp Splenda
4 1/2 ts Cornstarch
2 Eggs
1/3 c Lemon juice
4 Egg whites (meringue)
4 pk Splenda(meringue)
1 1/2 ts Cream of tartar (meringue)

Preheat the oven to 450ºF

Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake for 15 minutes or until golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lemon Cheesecake
Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth.

Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix.

Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill

Answer 2

4 whole eggs
1 1/2 cups sugar
1 cup fresh lemon juice
1 cup heavy cream
2 pre-baked piecrusts

Preheat the oven to 350 degrees F.
Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.

Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

Answer 3

LEMON BUTTERMILK PIE!!!YUUUUMMMMMYY

Lemon buttermilk pie is a delicious old-fashioned dessert.
INGREDIENTS:
4 eggs
3/4 cup sugar
2 tablespoons flour
1 1/2 cups buttermilk
1/4 cup butter, melted
grated peel of 1 lemon
3 tablespoons lemon juice
1 teaspoon vanilla
1 baked 9-inch pie shell
cinnamon, optional
PREPARATION:
In a large mixing bowl beat eggs and sugar until light and lemon-colored. Beat in flour, then buttermilk, melted butter, lemon peel, lemon juice, and vanilla. Pour mixture into pie shell. If desired, sprinkle top lightly with cinnamon.

Bake in a 375° oven for 25 minutes, or until knife inserted near center comes out clean. Cool on rack.
Makes one 9-inch buttermilk pie, or about 8 servings.

Answer 4

LEMON PIE WITH BLUEBERRY TOPPING

A purchased crust and frozen blueberries make this pie a snap to put together.

4 large eggs
1 6-ounce (8- to 9-inch) purchased graham cracker crumb crust
1 1/2 cups sugar
3 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon peel
3 tablespoons all purpose flour
1/2 cup buttermilk
1/4 cup fresh lemon juice

1 1-pound package frozen unsweetened blueberries
3/4 cup blueberry jam

Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).

Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.

Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.

Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.

Makes 6 servings.

Bon Appétit
April 2001


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Answer 5

i could could desire to declare Pumpkin pie for specific. i could like the lemon meringue pie yet i can not stand the flavor of something that has to do with lemon, and that i've got purely continuously enjoyed pumpkin pie. My brother grows pumpkins and we continuously have lots pie and cookies produced from the pumpkin. completely the wonderful.

Answer 6

This is easy, but takes a bit of time as you have to freeze between layers. The up side is, it is really delicious, you can make it way ahead of time, and it is a light dessert.

LEMON YOGURT PIE

1 PREBAKED DEEP DISH 9’ PIE CRUST
4T MARGARINE
1/3 CUP FRESH LEMON JUICE
GRATED LEMON PEEL
¾ CUP SUGAR
DASH OF SALT
3 SLIGHTLY BEATEN EGGS
2 PINTS FROZEN YOGURT SOFTENED
STRAWBERRIES

1. MELT MARGARINE, STIR IN LEMON JUICE, SUGAR, SALT, LEMON PEEL. COOK UNCOVERED UNTIL SUGAR DISSOLVES, STIRRING CONSTANTLY.
2. POUR HOT MIXTURE INTO BEATEN EGGS.
3. RETURN ALL TO SAUCEPAN AND COOK UNCOVERED, STIRRING UNTIL MIXTURE THICKENS.
4. chill
5. PUT ONE PINT OF YOGURT INTO PIE SHELL; SPREAD EVENLY AND FREEZE.
6. SPREAD SECOND LAYER OF CUSTARD AND FREEZE.
7. REPEAT AND FREEZE.
8. SLICE IN PIE WEDGES AND GARNISH WITH FANNED SLICES OF STRAWBERRIES.