Lemon pucker pie is a delicious and refreshing dessert that is perfect for any occasion. With its tangy lemon filling and creamy topping, this pie is sure to please everyone. Whether you are looking for a classic recipe or something a little more unique, there are plenty of ways to make this classic pie. With just a few simple steps, you can easily create a delicious lemon pucker pie that will be the star of your next gathering.
Here are our top 3 tried and tested recipes!
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
LEMON-PUCKER PIE
Categories Citrus
Number Of Ingredients 14
Steps:
- 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour. 2) With a fork, cut in butter until mixed. 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust. 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes. 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken. 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator. *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).
MOM'S LEMON PUCKER PIE
Mom always said, "When life hands you lemons...bake a lemon pie!" All through our life each of us kids had a special recipe we would ask our mom to make for us. Lemon Pie was my brother's favorite request and as far as he was concerned, the 'tarter' it was, the more he liked it, hence, "pucker pie." Mom had the ability...
Provided by Shelia Senghas
Categories Pies
Time 1h
Number Of Ingredients 14
Steps:
- 1. Prepare or bake the pie crust of your choice.
- 2. Measure the sugar, cornstarch, and salt into a pan and whisk to mix. Slowly add the hot water stirring constantly and cook over direct heat until the mixture is thick and clear, about 10 minutes. Remove from heat and stir. Stir ½ cup of the hot mixture into the beaten yolks then stir the yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice and stir until smooth. Cool and pour into baked pie shell.
- 3. Meringue: Beat egg whites with the cream of tartar until frothy. Gradually beat in the 6 Tbs. of sugar a little at a time. Beat until the meringue stands in firm, glossy, peaks. Add lemon juice and lemon peel and continue to beat a few more minutes. Spread meringue on pie making sure it touches the inner edges of the crust. Bake in a slow oven (325F) 10 minutes, or, until delicately browned. Cool.
Tips:
- For a flaky crust: Use a combination of butter and shortening, and keep the dough cold until it's ready to bake.
- For a smooth, creamy filling: Use fresh lemon juice and zest, and make sure the butter and cream cheese are at room temperature before mixing.
- For a perfect meringue: Use fresh egg whites and make sure the sugar is dissolved before adding it to the egg whites.
- To prevent the meringue from cracking: Bake the pie at a low temperature for a longer period of time.
- For a glossy meringue: Brush the top of the meringue with milk before baking.
- To serve: Let the pie cool completely before serving. Garnish with fresh lemon slices and a dollop of whipped cream, if desired.
Conclusion:
Lemon Pucker Pie is a classic dessert that is perfect for any occasion. With its flaky crust, creamy filling, and fluffy meringue, it's sure to be a hit with everyone who tries it. Follow these tips to make the best Lemon Pucker Pie possible. You won't be disappointed!
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