Best 3 Lemon Pucker Pie Recipes
Indulge in a delightful culinary journey with our curated collection of lemon pucker pie recipes. These delectable treats offer a perfect balance of tangy and sweet flavors, featuring a luscious lemon filling encased in a flaky, buttery crust. Embark on a zesty adventure as you explore variations of this classic dessert, ranging from the traditional to the uniquely innovative.
Our recipes cater to diverse preferences, ensuring that every taste bud is tantalized. Whether you prefer a classic lemon pucker pie with its timeless appeal or crave a creative twist like a blueberry-lemon pucker pie or a gluten-free almond flour lemon pucker pie, we have you covered. Each recipe is meticulously crafted to provide step-by-step guidance, ensuring that both experienced bakers and enthusiastic beginners can achieve pie-making success.
Immerse yourself in the vibrant world of lemon pucker pies as you discover recipes that showcase the versatility of this dessert. From the simplicity of a classic lemon pucker pie to the elegance of a lemon pucker pie with a meringue topping, each recipe promises an unforgettable taste experience. Delight in the burst of citrusy goodness as you savor every bite, creating lasting memories with loved ones over this delightful treat.
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
MOM'S LEMON PUCKER PIE
Mom always said, "When life hands you lemons...bake a lemon pie!" All through our life each of us kids had a special recipe we would ask our mom to make for us. Lemon Pie was my brother's favorite request and as far as he was concerned, the 'tarter' it was, the more he liked it, hence, "pucker pie." Mom had the ability...
Provided by Shelia Senghas
Categories Pies
Time 1h
Number Of Ingredients 14
Steps:
- 1. Prepare or bake the pie crust of your choice.
- 2. Measure the sugar, cornstarch, and salt into a pan and whisk to mix. Slowly add the hot water stirring constantly and cook over direct heat until the mixture is thick and clear, about 10 minutes. Remove from heat and stir. Stir ½ cup of the hot mixture into the beaten yolks then stir the yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice and stir until smooth. Cool and pour into baked pie shell.
- 3. Meringue: Beat egg whites with the cream of tartar until frothy. Gradually beat in the 6 Tbs. of sugar a little at a time. Beat until the meringue stands in firm, glossy, peaks. Add lemon juice and lemon peel and continue to beat a few more minutes. Spread meringue on pie making sure it touches the inner edges of the crust. Bake in a slow oven (325F) 10 minutes, or, until delicately browned. Cool.
LEMON-PUCKER PIE
Categories Citrus
Number Of Ingredients 14
Steps:
- 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour. 2) With a fork, cut in butter until mixed. 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust. 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes. 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken. 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator. *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling during the baking process.
- Use fresh lemons: The fresher the lemons, the better your pie will taste. If you can, try to use organic lemons, as they will have a more intense flavor.
- Zest your lemons before juicing them: This will release the essential oils from the lemon peel, which will give your pie a brighter flavor.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Stir just until the ingredients are combined.
- Bake the pie until the filling is set: The filling should be set, but still have a slight jiggle to it. If the filling is too runny, it will not hold its shape when you cut the pie.
- Let the pie cool completely before serving: This will allow the filling to set properly and the flavors to develop.
Conclusion:
Lemon Pucker Pie is a classic dessert that is perfect for any occasion. It is easy to make and always a hit with family and friends. If you are looking for a refreshing and delicious pie, this is the one for you!
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