Best 2 Scintillating Lemon Pie Recipes
Indulge in the exquisite Scintillating Lemon Pie, a culinary masterpiece that tantalizes taste buds with its symphony of flavors. This delectable dessert combines the perfect balance of tangy lemon and creamy textures, resulting in an unforgettable treat. With three tempting variations – Classic Scintillating Lemon Pie, Scintillating Lemon Meringue Pie, and Scintillating Lemon Chess Pie – this article offers a trio of extraordinary recipes that cater to diverse preferences. Embark on a delightful journey as we explore the secrets behind this iconic pie, unveiling the culinary techniques that transform simple ingredients into an extraordinary dessert experience.
Check out the recipes below so you can choose the best recipe for yourself!
SCINTILLATING LEMON PIE
From the Elsah's Landing restaurant, Elsah, IL. A very tangy and lemony two-crust lemon pie. I'm not a meringue fan, so this is great for me! Slice the lemons as thin as possible, and I bake an extra five minutes to make sure they get cooked down.
Provided by Connie K
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
- Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside.
- Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
- Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
- Stir in reserved lemon slices and grated rind.
- Roll out remaining pastry to form 9-inch pie shell.
- Pour lemon mixture into prepared pie shell.
- Bake at 400 degrees for 25-30 minutes.
- Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.
SCINTILLATING LEMON PIE
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Roll out 11/2 of the dough into 9-inch circle. Cut into 6 wedges. Place wedges on cookie sheet. Mix 1 1/2 tablespoons sugar and nutmeg together in small bowl. Sprinkle over pastry wedges. Bake at 400° for no longer than 5 minutes, or until set. Remove from cookie sheet and set aside. Grate yellow part of 1 lemon rind. Peel and slice lemons very thinly. Set aside. Cream 1 1/2 cups sugar, butter, and flour in mixer bowl. Beat in eggs. Beat in water. Stir in reserved lemon slices and grated rind. Roll out remaining pastry to form 9-inch pie shell. Pour lemon mixture into prepared pie shell. Bake at 400° for 25 minutes. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm. Makes 1 (9-inch) pie.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best results, use fresh lemons. The zest and juice of fresh lemons will give your pie a bright and tangy flavor.
- If you don't have a lemon zester, you can use a fine grater to zest the lemons.
- Make sure the butter is cold before you start making the crust. This will help the crust to be flaky and tender.
- When you're blind-baking the pie crust, use pie weights or dried beans to weigh down the crust. This will help to prevent the crust from bubbling up.
- Let the pie cool completely before serving. This will help the filling to set and the flavors to develop.
Conclusion:
This lemon pie is a classic dessert that is perfect for any occasion. With its bright and tangy flavor, flaky crust, and creamy filling, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this lemon pie a try. You won't be disappointed!
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