Best Crustless Zesty Lemon Pie Recipes
IMPOSSIBLE LEMON PIE
With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is made quickly and easily using a Bisquick mix.
Provided by The SouthernPlate Staff
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Spray a 9-inch pie plate generously with cooking spray.
- Place all ingredients in a blender.
- Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
- Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
CRUSTLESS ZESTY LEMON PIE
A guilt-free indulgence for those on the South Beach Diet (any phase!) or low-carb diets. This is tasty enough for your non-dieting friends and family members, too (there's no "sugar-free" taste or aftertaste). The ginger gives it a little kick, and you can experiment with different spices and Jello flavors. This is my favorite low-carb dessert so far. I've listed the refrigeration time as cooking time. (Courtesy the Kraft South Beach Diet website.)
Provided by Sarah Lewis
Categories Pie
Time 3h3m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the yogurt and the dry gelatin in a medium microwaveable bowl. Microwave on high for 2.5 minutes (or until the gelatin is completely dissolved), stirring after 1.5 minutes. Stir in the lemon peel and ginger.
- Pour into a 9-inch pie plate sprayed with cooking spray.
- Refrigerate for 3 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 69.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 2.5, Sodium 94.4, Carbohydrate 9.5, Sugar 9.4, Protein 7
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