Best 4 Sugartime Lemon Pie Recipes

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Sugartime lemon pie, a southern delight, combines the perfect mix of sweet and tangy flavors to tantalize your taste buds. The combination of a creamy, velvety filling made with freshly squeezed lemon juice and sugar, encased in a buttery, flaky crust, creates a symphony of flavors that will leave you craving for more. This classic pie is an ode to the sun-kissed lemons, transforming them into a culinary masterpiece. Whether you're a seasoned baker or a novice in the kitchen, this guide will take you on a journey to create the perfect sugartime lemon pie that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON SHAKER PIE RECIPE BY TASTY



Lemon Shaker Pie Recipe by Tasty image

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

2 medium meyer lemons
2 cups sugar, divided, plus 1 tablespoon
4 large eggs, beaten
½ stick unsalted butter, melted
3 tablespoons all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 pie crust, formed into a disc and chilled
1 large egg yolk
¼ teaspoon water
lemon twist, for serving
powdered sugar, for serving

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

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Bobby Flay

Categories     dessert

Time 53m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
  • Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
  • Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
  • Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
  • Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
  • Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
  • Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
  • Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SUGARTIME LEMON PIE



Sugartime Lemon Pie image

I knew just what to serve for dessert at the theme party I gave for my sister's birthday. When she was growing up during the 1950s, she preferred this creamy sweet-tart treat that our mom made over any kind of cake. -Judy Nix, Toccoa, Georgia

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 7

1 ¼ cups graham cracker crumbs
2 tablespoons sugar
⅓ cup butter, melted
2 (14 ounce) cans sweetened condensed milk
½ cup lemon juice
1 teaspoon grated lemon peel
2 drops yellow food coloring

Steps:

  • In a bowl, combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
  • For filling, in a bowl, whisk milk and lemon juice until smooth. Add lemon peel and food coloring if desired. Pour into crust. Refrigerate for 3-4 hours. Garnish with whipped topping.

Nutrition Facts : Calories 605.3 calories, Carbohydrate 90.5 g, Cholesterol 71.5 mg, Fat 23.4 g, Fiber 0.6 g, Protein 11.7 g, SaturatedFat 13.9 g, Sodium 344.7 mg, Sugar 81.2 g

NO-BAKE SUGARTIME LEMON PIE



No-Bake Sugartime Lemon Pie image

I got this recipe from "Birds and Blooms" magazine. It is really simple and very delicious. I must warn you though, it is very sweet. The first time my boyfriend and I tried it, we took regular sized pie pieces and it was waaay too much. So, due to all of this pie's amazing sweetness, take a much smaller piece than you normally would. Besides, you can always go back for more! Cook time is total refrigeration time.

Provided by JennyLynn99

Categories     Egg Free

Time 4h20m

Yield 1 Pie, 10-12 serving(s)

Number Of Ingredients 6

1 1/2 cups graham cracker crumbs (about 30-35 squares)
2 tablespoons granulated sugar
1/3 cup butter, melted, no substitutes
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon peel

Steps:

  • To make crust, combine graham cracker, sugar and butter in a bowl.
  • Press mixture into and up the sides of an ungreased 9-inch pie plate.
  • Refrigerate for 30 minutes.
  • For the filling, whisk milk and lemon juice in a bowl until smooth.
  • Add lemon peel and mix to distribute.
  • Pour filling into crust.
  • Refrigerate for 3 to 4 hours, but the longer the better.
  • You can garnish with whipped cream and/or fresh fruit. I tried it with some fresh blueberries once and it was magnificent!

Nutrition Facts : Calories 375.2, Fat 14.3, SaturatedFat 8.4, Cholesterol 43.2, Sodium 220.7, Carbohydrate 56.5, Fiber 0.4, Sugar 49.9, Protein 7.3

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 bright.
  • Don't overmix the filling. Overmixing can make the filling tough.
  • Bake the pie until the filling is set. The filling should be firm but still slightly jiggly in the center.
  • Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to meld.
  • Serve the pie with whipped cream or ice cream. This will add a delicious richness to the pie.

Conclusion:

Lemon pie is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its bright and tangy flavor, lemon pie is a refreshing and delicious way to end a meal. Whether you are making it for a special occasion or just for a weeknight treat, lemon pie is sure to be a hit.

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