Best White Chocolate Lemon Pie Recipes

NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

Steps:

• - Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
• - In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
• - In a large microwave safe bowl combine condensed milk , butter and salt.
• - Microwave on high for 3 minutes. It will be very bubbly.
• - Add the chocolates chips or chopped chocolate.
• - Stir well until all the chocolate is melted and the mixture is really smooth.
• - Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
• - On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
• - Refrigerate or freeze until completely set.
• - Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.

WHITE CHOCOLATE LEMON PIE

Steps:

• In a small saucepan, combine white chocolate and 1/4 cup ice cream.
• Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
• Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
• Cool 10 minutes.
• Place remaining ice cream in a medium bowl.
• Fold in cooled chocolate mixture.
• Pour into prepared crust.
• Freeze until solid, 3 hours.

LEMON RASPBERRY SWIRL WHITE CHOCOLATE CHEESE PIE

Steps:

• In medium bowl mix together cookie crumbs and butter until all moist; press on bottom and up sides of 9-inch pie plate, freeze 10 minutes to firm. Remove and top with lemon curd. Top lemon curd with raspberries. Refrigerate.
• In medium bowl beat cream cheese for 1 minute until fluffy. Beat in melted chocolate until blended. Beat in Cool Whip. Spread over raspberries. Heat raspberry jam in microwave for 8-10 seconds until just warm and drizzle over cheese mixture. Swirl with knife. Refrigerate 1 hour before serving. Garnish tart edge with additional Cool Whip, lemon slice and raspberries, if desired

WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE-LEMON PIE POPS

Steps:

• Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
• Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
• To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
• Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
• Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.