Best 7 Lemon Pie With Marshmallows Recipes

LEMON MALLOW PIE

Steps:

• Preheat the oven to 375 degrees.
• Mix the Nilla Wafer crumbs with the melted butter and sugar. Press the mixture into a 9" pie plate.
• Bake the crust for 5 - 6 minutes. Set aside until ready to use.
• Heat marshmallows, lemon juice, water, and half of the lemon zest over medium heat until the marshmallows melt. Stir frequently.
• Remove from heat and place the lemon and marshmallow mixture in a bowl. Refrigerate until cooled and slightly thickened.
• Once the mixture is cool, fold in the Cool Whip.
• Pour the lemon pie filling into the prepared crust. Top with a little extra whipped topping and the remaining lemon zest if desired.
• Refrigerate until the pie has completely set. Serve.

MARSHMALLOW CRISPY LEMON PIE

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
• Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

LEMON MARSHMALLOW MERINUGE

Steps:

• In a medium bowl, mix together the egg yolks, lemon juice, lemon zest, and salt.
• Over medium heat, whisk together the cornstarch, water, sugar, and butter until mixture begins to thicken and boil. Boil for one minute, stirring constantly, and remove from heat.
• Pour half of the hot mixture into the egg yolk mixture slowly and while whisking vigorously.
• Pour the egg yolk mixture back into the hot mixture, continuing to whisk vigorously.
• Return to a boil, and allow to boil for one minute. Stir constantly.
• Pour pie filling into the pre-baked pie crust.
• Use an electric beater to whisk together the marshmallow cream and the Cool Whip.
• Spread the meringue on top of the pie. Chill for at least 4 hours before serving.

LEMON MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Using a vegetable peeler, remove the zest from the lemons in strips then use a small sharp knife to remove any white pith from the undersides of the zest. Reserve the lemons. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.
• Squeeze and strain enough juice from the lemons to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the lemon juice and water. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the food coloring, adding more for a darker yellow color.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

GRANDMA'S LEMON MERINGUE PIE

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.

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.

LEMON PIE WITH MARSHMALLOWS

Steps:

• Heat oven to 400º.
• Bake Pastry Crust.
• Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
• Stir in cream cheese until well blended.
• Cool completely, about 1 hour.
• Fold in marshmallows and whipped topping.
• Spread over crust.
• Cover and refrigerate at least 3 hours until set but no longer than 24 hours.