Lemon Pie Recipes

Frozen Lemon Pie

Ingredients

• 1 package lemon Jell-O
• 1 1/2 cups sugar
• 1 cup boiling water
• Rind and juice of 2 lemons
• 1 1/2 tall cans evaporated milk
• Yellow food coloring (optional)
• 2 (9-inch) graham cracker or vanilla wafer crusts

Instructions

1. Mix Jell-O and sugar. Add boiling water and stir until dissolved.
2. Add lemon juice and grated rind. Chill until slightly thickened.
3. Partially freeze evaporated milk until mushy, then beat until thick and forming peaks.
4. Gradually beat lemon mixture into the whipped milk. Add yellow food coloring if desired.
5. Pour into prepared crusts and freeze until firm.

Lemonade Pie

Ingredients

• 1 (9-inch) graham cracker crust
• 1 can sweetened condensed milk
• 1 (6 oz) can frozen lemonade concentrate
• 2 cups whipped topping

Instructions

1. Mix condensed milk and frozen lemonade concentrate until thickened.
2. Fold in whipped topping.
3. Pour into crust and refrigerate until set.

Lemonade Cream Pie

Filling Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 2 egg yolks
• Grated lemon rind
• Juice of 1 lemon

Meringue Ingredients

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1/4 teaspoon vanilla

Instructions

1. Bake a 9–10 inch pie crust and let it cool.
2. Mix sugar and cornstarch. Add a little milk to make a smooth paste, then stir in remaining milk and egg yolks.
3. Cook over medium heat, stirring constantly, until thick. Remove from heat and stir in lemon rind and juice.
4. Pour into baked shell and cool.
5. For meringue: Beat egg whites with cream of tartar to soft peaks. Gradually add sugar and vanilla; beat to stiff peaks.
6. Spread meringue over filling and brown lightly under the broiler.