Best 3 Yogurt Lemon Pie Recipes
Seeking a delectable and refreshing dessert that combines tangy and creamy flavors? Look no further than the Yogurt Lemon Pie! This delightful creation offers a symphony of tastes and textures, making it a perfect treat for any occasion. Picture a flaky, buttery crust filled with a velvety smooth yogurt filling infused with the vibrant zest of lemons. Topped with a delicate meringue or whipped cream, this pie promises an explosion of flavors in every bite. Whether you're a seasoned baker or a novice in the kitchen, follow our detailed recipe to effortlessly create this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
YOGURT LEMON PIE
This tasty recipe came about by experimenting in my kitchen. I'm a grandmother and great-grandmother, and when I'm not baking for relatives or friends, I'm busy tending my cherry orchard or skiing, bowling or dancing! -Elsie Culver, Big Arm, Montana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened. , Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.
Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 289mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON YOGURT CREAM PIE
Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.
Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE
This is the most simple pie I ever made... It got rave reviews, though. So if you want something refreshing, inexpensive, gluten free and fast, make this! I prefer unsweetened corn flakes, coconut oil and 85 % chocolate, but if you want it a bit sweeter, you can also use sweetened corn flakes and semi sweet chocolate. Depending on the fat and chocolate you use, the pie crust will be more or less hard; I found it best to layer the bottom of the spring form with non stick baking paper, so you can easily slip the pie onto an even plate. Use a sharp pointed knife to cut it. Cooking time is chilling time.
Provided by Mia in Germany
Categories Tarts
Time 4h25m
Yield 1 10 inch spring form, 12 serving(s)
Number Of Ingredients 10
Steps:
- pie crust:.
- lightly crush the corn flakes in a plastic bag.
- slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
- dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
- layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
- refrigerate for 2 or three hours.
- filling:.
- dissolve gelatine according to package directions.
- in a medium bowl, mix yoghurt, sugar and lemon juice.
- mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
- wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
- carefully stir in flaked coconut.
- pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
- finely chop semisweet or dark chocolate and sprinkle over chilled pie.
- carefully remove spring form ring and serve chilled.
- enjoy!
Nutrition Facts : Calories 272.6, Fat 20.6, SaturatedFat 12.8, Cholesterol 45, Sodium 177.8, Carbohydrate 23.6, Fiber 2.4, Sugar 9.8, Protein 4.3
Tips:
- For a smoother pie filling, strain the yogurt before using.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be used, but it will not have the same bright flavor.
- If you don't have a lemon zester, you can use a fine grater to remove the zest from the lemon.
- Be sure to chill the pie crust before filling it. This will help prevent the crust from becoming soggy.
- Bake the pie until the filling is set and the crust is golden brown. The filling should not be jiggly in the center.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
Conclusion:
Yogurt lemon pie is a delicious and refreshing summer dessert. It is easy to make and can be enjoyed by people of all ages. With its creamy yogurt filling, tangy lemon flavor, and flaky crust, this pie is sure to be a hit at your next gathering.
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