Best Creamy Lemon Pie Recipes

CREAMY LEMON PIE I

Steps:

• Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

HONEY MAID CREAMY LEMON CHEESECAKE PIE RECIPE - (4/5)

Steps:

• Preheat oven to 375 degrees Beat cream cheese in a bowl with mixer on medium speed, until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Pour mixture into pie shell Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.

CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
• Pour into crust.
• In a small bowl, beat egg whites with cream of tartar until foamy.
• Gradually add sugar until stiff but not dry.
• Spread meringue on top of pie sealing carefully to edge of crust.
• Bake 15 minutes or until meringue is golden brown.
• Cool, chill before serving.

CREAMY LEMON RASPBERRY PIE

Steps:

• Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
• Beat cream cheese in a large mixing bowl until creamy.
• Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
• Fold in half the whipped topping.
• Spoon mixture into crust and top with remaining whipped topping.
• Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

CREAMY BUTTERMILK LEMON PIE

Steps:

• In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm., In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved., Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.

EASY ENOUGH CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• In a medium bowl beat egg yolks well.
• Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
• Pour mixture in pie crust and bake 30 minute at 325°F.
• Preparing the meringue.
• Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
• Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
• Turn oven up to 350°F.
• Spread meringue on top of hot pie filling all over the entire pie.
• Put in oven and bake another 15 minutes or until golden brown.
• Take out of oven and cool on stove or counter top for at least 1 hour.
• Place in refrigerator and chill at least 2 to 3 hours before serving.

CREAMY LEMON PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 4 hours or until set.

CREAMY LEMON CHEESECAKE PIE

Steps:

• Pre-heat oven to 325 degrees.
• Beat cream cheese in bowl with electric mixer on medium, until creamy.
• Add sugar and beat until well blended.
• Add sour cream, lemon juice and lemon peel; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Pour batter into pie shell.
• Bake at 325 degrees for 35- 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate 4 hours or overnight.

CREAMY LEMON RASPBERRY PIE RECIPE - (2.8/5)

Steps:

• SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

CREAMY LEMON RASPBERRY PIE

Steps:

• 1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
• 2. Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
• 3. Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.

SMOOTH AND CREAMY LEMON TRUFFLE PIE

Steps:

• Heat oven to 450.
• Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
• (Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
• Cool completely.
• In a medium saucepan, combine sugar and cornstarch; mix well.
• Gradually stir in water, lemon juice and egg yolks; blend well.
• Cook over medium heat until mixture boils, stirring constantly.
• Reduce heat; cook 2 minutes, stirring constantly.
• Remove from heat; stir in margarine and lemon peel.
• Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
• Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
• In a small bowl, beat cream cheese until fluffy.
• Add melted vanilla milk chip mixture; beat until well blended.
• Spread over bottom of cooked crust.
• Spoon cooled lemon mixture over cream cheese layer.
• Refrigerate 2 to 3 hours or until set.
• In a small bowl, beat whipping cream until stiff peaks form.
• Pipe or spoon over pie.
• Garnish with toasted almonds.
• Store in refrigerator.

CREAMY LEMON PIE

Steps:

• HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust.
• BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve.

AMY'S LEMON ORANGE CREAMY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.
• Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

WW CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F.
• Crush graham crackers either in food processor or using rolling pin.
• Place graham cracker crumbs into small bowl.
• Melt butter and pour over crumbs, mixing with a fork until completely moistened.
• Press crumbs evenly onto bottom of a 9-inch pie pan. Place crust in refrigerator while preparing filling.
• In a mixing bowl, add milk and eggs, mixing until smooth.
• Add lemon juice and zest and stir until incorporated.
• Pour milk mixture into prepared pie crust.
• Bake for 15 minutes.
• Cool completely. Can be frozen for up to two weeks before serving.
• For best flavor, serve chilled.

SWEET AND CREAMY LEMON CHESS PIE

Steps:

• Make the pastry: in a bowl, whisk together the flour, sugar, and salt.
• Cut in the shortening with a pastry blender until the shortening resembles small peas.
• Add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
• Press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
• At least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400°; have ready a 9-inch glass pie plate.
• Roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
• Turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
• Press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
• Decrease oven temperature to 350°.
• Make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
• Beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
• Add the lemon juice; beat again until blended.
• Pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
• Pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
• Turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
• Serve warm, or refrigerate and serve cold, with the Lemon Whipped Cream.

CREAMY LEMON PIE

Steps:

• In mixing bowl, beat cream cheese until creamy.
• Add condensed milk and lemon juice and beat until mixture is very creamy.
• Fold in lemon pie filling, stir until creamy, and pour into pie crust.
• Refrigerate several hours before slicing and serving.

CREAMY LEMON PIE II

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.

CREAMY LEMON PIE

Steps:

• 1. Bake your pie shell according to directions. This fits perfectly in my toaster oven! You can also use a graham cracker shell, but I personally like the flavor the baked crust adds.
• 2. Mix softened cream cheese with hand mixer. Adding the sweetened condense milk, pudding packet and lemon juice. Mixing well between each. Once it's all mixed I make sure to give it a good blast on high speed to make it all good and creamy! It will be good and thick.
• 3. Next you'll fold in half of the container of whipped topping into your pudding mixture. Pour into your baked pie shell, spreading to the edges and top with other half of your whipped topping.
• 4. Place in the fridge for two to three hours, if you can wait that long! The longer it chills the better the flavors fuse. Decorate with some pretty lemon slices if you like. Y'all enjoy!

WEIGHT WATCHERS CREAMY LEMON PIE

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, add graham crackers & cinnamon, process until fine crumbs. Melt butter in microwave & pour into crumb mixture; mix until combined. Press crumbs into a 9" pie pan. Place in refrigerator to chill.
• Meanwhile make filling, in medium bowl, combine milk & eggs until smooth. Add lemon juice & zest; stir until combined & pour into crust.
• Bake 15 minutes. Cool completely & serve chilled with cool whip free.
• Weight Watchers Points Plus: 4

CREAMY LEMON PIE

Steps:

• Preheat oven to 350 degrees. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk. ReaLemon and food coloring if desired. Pour into crust; bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish if desired. Refrigerate leftovers.