Best Sinful Lemon Pie Recipes

SINFUL LEMON PIE

Steps:

• 1. If you want to shave off some time, use a premade graham cracker crust or combine sugar and crackers together and pour melted butter over them incorporate them and press them into a deep dish pie pan. Set aside, or refridgerate to cool quickly.
• 2. Open both 14oz cans of sweetened condenced milk pour in a large mixing bowl, along with lemon juice, lemon zest and eggs. Beat on high until smooth.
• 3. Preheat oven at 350 degrees, making sure the crust is set and cooled, pour filling in crust and bake for 20-25 minutes.
• 4. When the pie is completely cooled, make your whipped topping by mixing together Heavy whipping cream, cream cheese and powdered sugar. If you like extra topping for those who just can't get enough topping double the recipe. **I also used the whipped cream cheese at room temp I seems to be easier to work with. I used a star tip in a cake decorating kit, to top my pie with the topping.**Remember when working with heavy whipping cream make sure your bowl and whipping cream are chilled and not to beat it to long, otherwise you will have sweetened butter, which I might add, goes great on a lot of stuff but not on this pie. lol
• 5. This pie is best made the night before your event to allow it to set properly, or you could refridgerate for at least an hour and dig in, it's good either way... I hope you love as I did.

WORLD'S BEST LEMON PIE

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.

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

THE BEST LEMON MERINGUE PIE

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

CLASSIC LEMON PIE

Steps:

• Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
• Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
• Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.