Best 4 Creamy Lemon Pie I Recipes
Indulge in the delightful symphony of flavors with our Creamy Lemon Pie. Picture a luscious filling of zesty lemon curd, enveloped in a buttery, flaky pie crust, and topped with a velvety layer of whipped cream. This classic dessert offers a perfect balance of tangy and sweet, making it a timeless favorite.
One bite will transport you to a world of citrusy bliss. The tangy lemon filling, bursting with vibrant flavor, tantalizes your taste buds, while the creamy, velvety texture of the whipped cream provides a delightful contrast. The buttery, flaky crust adds a touch of richness and a satisfying crunch.
Our collection of recipes offers variations on this classic dessert, catering to different tastes and dietary preferences. Whether you prefer a traditional lemon pie, a gluten-free option, or a vegan delight, we have a recipe that will satisfy your cravings.
Our Classic Creamy Lemon Pie recipe takes you back to the basics, with a simple yet exquisite combination of lemon curd, whipped cream, and a buttery pie crust. If you're looking for a healthier alternative, our Lemon Cream Pie with a Graham Cracker Crust offers a lighter version, using graham crackers instead of a traditional pie crust.
For those with gluten sensitivities, our Gluten-Free Creamy Lemon Pie provides a delicious solution, featuring a gluten-free pie crust that doesn't compromise on taste or texture. And for our vegan friends, our Vegan Creamy Lemon Pie delights with a plant-based filling and crust, delivering the same creamy, zesty experience without any animal products.
Whichever recipe you choose, you're in for a treat. Our Creamy Lemon Pie is a delightful dessert that will impress your family and friends. Its perfect balance of flavors and textures makes it a versatile dessert, perfect for any occasion.
LUSCIOUS LEMON CREAM PIE
Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g
CREAMY LEMON PIE I
This lemony cream pie is quick and easy. It is a favorite of my family.
Provided by Becca Jones
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g
LEMON CREAM PIE
This easy recipe for lemon cream pie is made with sweetened condensed milk for a ridiculously easy but delicious pie recipe. Step-by-step photos teach you how to bake this simple creamy lemon pie.
Provided by Elizabeth Waterson
Categories Dessert
Time 4h48m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside.
- In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined.
- Pour into pie shell and shake/spread into an even layer. Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle. When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours.
- In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer whisk the heavy cream and sweetened condensed milk until medium-stiff peaks are formed. Store covered in the fridge until ready to use. Spread on top of the lemon pie and add fresh lemon zest on top. Store leftovers in the refrigerator for up to 5 days.
LEMON CREAM PIE
A refreshing dessert for warm nights.
Provided by JJOHN32
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 10
Number Of Ingredients 8
Steps:
- To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
- Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
- To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
- Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
- In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
- Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.4 g, Cholesterol 122.1 mg, Fat 21.7 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 231.2 mg, Sugar 24.7 g
Tips and Conclusion
Tips:
- For a creamier pie, use heavy cream instead of milk.
- If you don't have a lemon zester, you can use a microplane grater.
- Be sure to whisk the eggs and sugar together until they are thick and pale yellow. This will help to prevent the pie from curdling.
- Bake the pie until the center is just set. The pie will continue to cook as it cools.
- Chill the pie for at least 4 hours before serving. This will help the flavors to develop and the pie to set properly.
Conclusion:
This creamy lemon pie is a classic dessert that is perfect for any occasion. It is easy to make and always a hit with guests. The combination of sweet and tart flavors is perfectly balanced, and the creamy texture is simply divine. If you are looking for a delicious and refreshing pie recipe, look no further than this creamy lemon pie.
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