Time 3h Yield 8 servings Number Of Ingredients 11 Steps:
For the crust: Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely. For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours. Top with whipped cream and garnish with candied lemon peel.
Time 20m Yield 8 servings. Number Of Ingredients 5 Steps:
In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.
Time 2h10m Yield 8 Number Of Ingredients 5 Steps:
Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Time 45m Yield 10 servings. Number Of Ingredients 12 Steps:
Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.
Yield 8 Number Of Ingredients 5 Steps:
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Time 1h10m Yield 8 Number Of Ingredients 5 Steps:
Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds. Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth. Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Time 20m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.
Time 1h38m Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom. Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate. After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature. Filling: place oven rack in the middle of the oven; preheat to 350°. In a small bowl, mix rind and juice; set aside. In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor). In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth. Add the smooth cottage cheese and beat to mix. Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition. When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust. Bake for 30 minutes; remove from oven and cool completely. Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised. In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar. Then gently fold in the sour cream and whipped cream together. Just pile the topping loosely on top of the pie, letting some of the filling show around the edges. Refrigerate for at least a few hours.
Time 45m Yield 12-16 servings. Number Of Ingredients 13 Steps:
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Time 40m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Cook lemon filling using pkg directions. Cool 5 minute. Beat cream cheese till smooth. Remove 1c. pie filling. Gradually add pie filling to cream cheese. Pour into pie shell, refridgerate 15 minute. Spread reserved pie filling over top. Refridgerate for 3 hours.
Time 55m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 375°F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well. For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover. Bake at 375°F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Whip cream and sweeten it to taste. Serve pie topped with whipped cream. Store in refrigerator.
Time 3h45m Yield 12 Number Of Ingredients 8 Steps:
Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes. Meanwhile, mix cream cheese and sugar together in a bowl. Set aside. Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes. While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan. Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust. Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight. Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.
Time 10m Yield 1 pie Number Of Ingredients 5 Steps:
Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well. Pour into graham cracker crust and chill for several hours or overnight. Filling should be firm. Garnish if desired with additional Cool Whip.
Time 30m Yield 1 pie, 8 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely. Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling. Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon. Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours). Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.
