Best 5 Easy Peasy Lemon Squeezy Pie Recipes
Indulge in the delightful fusion of flavors in the "Easy Peasy Lemon Squeezy Pie"! This tantalizing treat offers a burst of citrusy goodness that will invigorate your taste buds and leave you craving more. With its velvety smooth filling and refreshing lemon zest, this pie is a symphony of flavors that will transport you to a world of culinary bliss. Whether you're a seasoned baker or just starting your kitchen adventures, this recipe will guide you through each step, ensuring a perfect pie every time.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PEASY LEMON SQUEEZY PIE
A Weight Watcher-friendly, light, yummy summertime pie - perfect for picnics! Super quick & easy to make. It can be made ahead and frozen for up to two weeks. I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your WW-friendliness. Unless, of course, you use fat free Cool Whip!
Provided by Dea Doo
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat eggs until smooth.
- Add milk to eggs, then the lemon juice and zest.
- Mix until all ingredients are incorporated and mixture is smooth.
- Pour into pie crust.
- Bake pie for 15 minutes.
- Cool completely.
- Best served chilled.
LEMON SHAKER PIE RECIPE BY TASTY
Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.
Provided by Betsy Carter
Time 6h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Zest and thinly slice the lemons into rounds, removing any seeds.
- Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
- Preheat the oven to 425°F (220°C).
- Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
- On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
- In a small bowl, whisk together the egg yolk and water until fully combined.
- Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
- Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
- Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
- Let the pie cool for 45-60 minutes before slicing and serving.
- Top each slice with a lemon twist and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 49 grams
EASY LEMON PIE
A short and easy recipe for lemon icebox pie.
Provided by Nancy D.
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
- In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 35.9 g, Cholesterol 67.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 166.6 mg, Sugar 27.7 g
EASY PEASY LEMON SQUEEZIE ALL-IN-ONE LEMON DRIZZLE CAKE!
A delicious and seriously lemon flavoured sticky drizzle cake which echoes the children's rhyme...."Easy peasy lemon squeezie"........EASY TO MAKE! An all-in-one recipe to rustle up at the last minute and impress your friends! When it's raspberry season, I sprinkle fresh raspberries over the top; it can also be served warm with creme fraiche, cream or ice cream as a Pudding Cake.
Provided by French Tart
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F, 175 C or Gas mark 3.
- Grease and line a 2 lb loaf tin or round cake tin.
- Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
- Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
- While the cake is baking, make the syrup.
- Mix the lemon juice and sugar together - no need to heat it up.
- On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
- Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
- The syrup will leave a crunchy residue of sugar and be sticky to touch too!
- Keeps well, if you can hide it for long enough!
- The quantity above can be easily doubled for a larger family cake.
- The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
Nutrition Facts : Calories 391.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.6, Sodium 519.7, Carbohydrate 56.2, Fiber 0.7, Sugar 38, Protein 4.6
EASY PEASY NO-LIME-SQUEEZY KEY LIME PIE
This truly is the easiest key lime pie you'll ever make, because there's no tiny key lime squeezing involved!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 9
Steps:
- Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush 'em to smithereens.
- In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix. Press into the bottom of a pie plate (and about up the sides), and chill in the fridge for at least 30 minutes.
- Heat oven to 350 degrees Farenheit.
- In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.
- Pour the filling into the chilled graham cracker crust.
- Bake for 15 minutes. Remove from oven and transfer pan to cooling rack for 10 minutes, then chill pie in the fridge for at least an hour. Best eaten cold!
- Garnish with whipped cream before serving.
Tips:
- For the perfect balance of tart and sweet, use a combination of regular and Meyer lemons. Meyer lemons add a hint of floral sweetness that complements the tartness of regular lemons.
- If you don't have a zester, you can use a fine grater to remove the zest from the lemons.
- To prevent the meringue from weeping, make sure the egg whites are at room temperature and that you beat them until they are stiff and glossy.
- If you don't have a pastry bag, you can use a spoon to spread the meringue over the pie filling.
- To prevent the meringue from browning too quickly, keep an eye on it and remove it from the oven as soon as it is golden brown.
Conclusion:
This easy-peasy lemon squeezy pie is a delicious and refreshing treat that is perfect for any occasion. With its creamy lemon filling and fluffy meringue topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give this lemon squeezy pie a try. You won't be disappointed!
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