Hi. can lemon pie be frozen?!
Answers:
Frozen Lemon Crunch Pie
Serving Size : 8
PIE CRUST
1 cup flour -- sifted
1/2 teaspoon salt
1/2 cup shortening
3 Tablespoons cold water -- up to 4 TBSP
BASE
1/2 cup flour
1/2 cup brown sugar -- firmly packed
3 T- butter
LEMON FILLING
3 egg yolks -- unbeaten
1 1/4 cups sugar
1 Tablespoon grated lemon rind
2 Tablespoons lemon juice
yellow food coloring -- a few drops -- optional
3 egg whites
1 cup whipping cream
PIE CRUST: Sift together the flour and salt into mixing bowl!. Cut in the
shortening until particles are the size of small peas!. Sprinkle 3-4 TBSP
cold water over mixture while tossing and stirring with fork!. Add water to
dries particles, pushing lumps to side, until dough is moist enough to hold
together!.
Form into ball!. Flatten to 1/2" thickness; smooth edges!.
Roll out on floured surface to circle 1-1/2" larger than 9" pie tin!. Fit
into pan!. Fold edge to form rim; flute!. prick!.
Combine 1/2 cup flour and 1/2 cup brown sugar!. Cut in 3 TBSP butter until
fine!. Sprinkle 3/4 cups into pie shell!.
Bake at 400 degrees F for 10-14 minutes!. Bake remaining crumbs mixture for
6 minutes!. Cool & crush!.
LEMON FILLING: Combine in top of double boiler, the egg yolks and 1/2 cup
sugar and lemon rind, juice and food color!. Cook, stirring constantly,
until thick!. Remove from heat; cool!.
Beat egg whites until stiff peaks form!. Fold into lemon filling!. Beat 1
cup whipping cream until thick!. Fold gently into lemon mixture!.
Spoon into baked pie shell!. Sprinkle with reserved crumbs!. Freeze until
firm, at least 4 hours!. When firm, cover with plastic wrap!. Refrigerate
1/2 hour before cutting!.
FROZEN LEMON CREAM PIE
Yield: 6 Servings
1 ea 9-inch Graham Cracker Crust
3 ea Large Uncracked Eggs!.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped
Separate Eggs!. Be sure to use only Grade A Uncracked Eggs! In large
mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice!. In small mixer bowl, beat egg whites until soft peaks
form; gradually add remaining 2 T sugar, beating until stiff peaks
form!. Fold egg white mixture into lemon juice mixture; fold in half
the whipped cream!. Fold in remaining whipped cream!. Spoon into
prepared crust!. Freeze at least 3 hours or until firm!. Serve more
whipped cream Www@FoodAQ@Com
Serving Size : 8
PIE CRUST
1 cup flour -- sifted
1/2 teaspoon salt
1/2 cup shortening
3 Tablespoons cold water -- up to 4 TBSP
BASE
1/2 cup flour
1/2 cup brown sugar -- firmly packed
3 T- butter
LEMON FILLING
3 egg yolks -- unbeaten
1 1/4 cups sugar
1 Tablespoon grated lemon rind
2 Tablespoons lemon juice
yellow food coloring -- a few drops -- optional
3 egg whites
1 cup whipping cream
PIE CRUST: Sift together the flour and salt into mixing bowl!. Cut in the
shortening until particles are the size of small peas!. Sprinkle 3-4 TBSP
cold water over mixture while tossing and stirring with fork!. Add water to
dries particles, pushing lumps to side, until dough is moist enough to hold
together!.
Form into ball!. Flatten to 1/2" thickness; smooth edges!.
Roll out on floured surface to circle 1-1/2" larger than 9" pie tin!. Fit
into pan!. Fold edge to form rim; flute!. prick!.
Combine 1/2 cup flour and 1/2 cup brown sugar!. Cut in 3 TBSP butter until
fine!. Sprinkle 3/4 cups into pie shell!.
Bake at 400 degrees F for 10-14 minutes!. Bake remaining crumbs mixture for
6 minutes!. Cool & crush!.
LEMON FILLING: Combine in top of double boiler, the egg yolks and 1/2 cup
sugar and lemon rind, juice and food color!. Cook, stirring constantly,
until thick!. Remove from heat; cool!.
Beat egg whites until stiff peaks form!. Fold into lemon filling!. Beat 1
cup whipping cream until thick!. Fold gently into lemon mixture!.
Spoon into baked pie shell!. Sprinkle with reserved crumbs!. Freeze until
firm, at least 4 hours!. When firm, cover with plastic wrap!. Refrigerate
1/2 hour before cutting!.
FROZEN LEMON CREAM PIE
Yield: 6 Servings
1 ea 9-inch Graham Cracker Crust
3 ea Large Uncracked Eggs!.
1/2 c Plus 2 T Sugar
1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped
Separate Eggs!. Be sure to use only Grade A Uncracked Eggs! In large
mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice!. In small mixer bowl, beat egg whites until soft peaks
form; gradually add remaining 2 T sugar, beating until stiff peaks
form!. Fold egg white mixture into lemon juice mixture; fold in half
the whipped cream!. Fold in remaining whipped cream!. Spoon into
prepared crust!. Freeze at least 3 hours or until firm!. Serve more
whipped cream Www@FoodAQ@Com
I would say it depends on the type of lemon pie!. You can buy frozen lemon pie so apparently some types can!. I don't see a reason for not freezing!. Just that you would have to defrost it in the fridge!.Www@FoodAQ@Com
definately not!.Www@FoodAQ@Com
Hi!. no it can not!.Www@FoodAQ@Com
yes most can be!.Www@FoodAQ@Com