Best 2 Pucker Up Lemon Crunch Pie Recipes
Indulge in a delightful symphony of flavors with our Lemon Crunch Pie, a timeless classic that tantalizes the taste buds. This delectable dessert features a crisp and flaky crust, a luscious lemon filling bursting with zesty citrus notes, and a golden-brown crumb topping that adds a delightful crunch. With its perfect balance of tartness and sweetness, this pie is a true crowd-pleaser, perfect for any occasion. In this comprehensive guide, we'll walk you through the steps of creating this culinary masterpiece, from preparing the crust to achieving the perfect crumb topping. Along the way, we'll also provide tips and variations to help you customize your pie to your liking. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
Tips:
- For a flaky crust, use cold butter and shortening. Cut them into small pieces and work them into the flour until they resemble coarse crumbs.
- Don't overwork the dough. Overworking will make the crust tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
- Use a sharp knife to slice the lemons. This will help prevent the lemons from tearing.
- Don't overcook the lemon filling. Overcooking will make the filling tough.
- Serve the pie warm or at room temperature. The pie can be stored in the refrigerator for up to 3 days.
Conclusion:
Lemon crunch pie is a classic dessert that is perfect for any occasion. The sweet and tangy filling is complemented by the flaky crust and crunchy topping. With just a few simple ingredients, you can make this delicious pie at home. So pucker up and enjoy a slice of lemon crunch pie today!
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