Best 4 April Fools Day No Lemon Pie With Vinegar Recipes

Welcome to the realm of culinary trickery, where we present the enigmatic "April Fools' Day No Lemon Pie with Vinegar." Prepare to embark on a culinary journey that will leave your taste buds bewildered and your mind in a state of playful confusion. This intriguing dish is a symphony of unexpected flavors, skillfully disguised as a classic lemon pie, yet harboring a secret ingredient that will leave your guests questioning their senses. Let us guide you through the creation of this culinary illusion, where the tang of vinegar replaces the brightness of lemons, creating a delightful paradox that will make your April Fools' Day celebration truly unforgettable.

Here are our top 4 tried and tested recipes!

NO-BAKE LEMON PIE

No-Bake Lemon Pie image

Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.

Provided by Sheila Motley Stokley

Categories Desserts Pies No-Bake Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g

NO-FUSS LEMON PIE

No-Fuss Lemon Pie image

Make and share this No-Fuss Lemon Pie recipe from Food.com.

Provided by cella

Categories Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Ingredients

3 large eggs
4 ounces minute maid premium lemon juice
1 1/4 cups sugar (I use splenda)
1/4 cup butter (melted)
1 unbaked 9 inch pie shell

Steps:

Combine first 3 ingredients in a blender; blend 3 minutes or until smooth.
Add butter; blend 30 seconds.
Pour into pastry shell.
Bake at 350 for 30-35 minutes.

Nutrition Facts : Calories 283.9, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.2, Carbohydrate 40.4, Fiber 0.2, Sugar 32.4, Protein 3.2

ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)

Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue) image

One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. NOTE if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!

Provided by Kittencalrecipezazz

Categories Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 baked and cooled 9 inch pie shell (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great!)
1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
1/3 cup freshly-squeezed lemon juice (if you like an extreme lemon taste then add in a couple more tablespoons lemon juice)
3 egg yolks
1 1/2 teaspoons lemon extract
4 -5 drops yellow food coloring (optional but looks better!)
2 teaspoons vinegar
3 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

Steps:

In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
Add to the sugar cornstarch mixture; whisk until mixed.
Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
Remove from heat.
Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
Pour the lemon mixture into cooled pie shell; set aside to make meringue.
To make meringue:.
Blend/whisk the cornstarch and cold water in a small saucepan.
Add in boiling water, and cook, stirring until clear and thickened.
Let mixture stand until COMPLETELY COLD.
With an electric mixer at high speed, beat the egg whites until foamy.
Gradually add in sugar, and beat until stiff but not dry.
Turn mixer to low speed; add in pinch salt and vanilla.
Gradually beat in the cold cornstarch mixture.
Turn mixer again to high; beat well.
Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.

Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3

VINEGAR PIE IV

Vinegar Pie IV image

This recipe came from my 90-year-old grandmother's handwritten collection.

Provided by Maggie

Categories Desserts Pies Vintage Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

3 egg yolks
1 cup white sugar
¼ cup butter, melted
¼ cup all-purpose flour
4 teaspoons lemon juice
1 ½ cups water
6 teaspoons distilled white vinegar
1 recipe pastry for a 9 inch single crust pie

Steps:

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 296 calories, Carbohydrate 38.7 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 160.8 mg, Sugar 25.1 g

Tips:

Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
Don't overmix the batter. Overmixing will make the crust tough.
Bake the pie in a preheated oven. This will help to ensure that the crust cooks evenly.
Let the pie cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

This no-lemon pie with vinegar is a delicious and easy-to-make dessert that is perfect for any occasion. The vinegar gives the pie a unique and tangy flavor that is sure to please everyone. So next time you're in the mood for a pie, give this recipe a try!