Time 40m Yield 8 servings. Number Of Ingredients 14 Steps:
In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Time 55m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Serve pie with whipped cream.
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 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Combine sugar, flour, and salt. Cream in the butter. Beat in the eggs one at a time until mixture is smooth. Add lemon zest, lemon slices, and water. Pour into unbaked pie crust and cover with a top crust. Bake at 400 degrees F for about 35 minutes, until crust is golden brown. Let cool.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
In a small microwave safe bowl, combine water and gelatin. Microwave for 1 minute. Stir in the lemon juice. Fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. Pour into baked pie shell. Chill in refrigerator until ready to serve.
Time 2h Yield 1 9 " pie Number Of Ingredients 5 Steps:
Combine the condensed milk, sour cream, the whipped topping and lemonade into a large bowl. Mix well. Spoon into a pie shell and chill before serving.
