Does anyone have this recipe.....?!


Question:

Does anyone have this recipe.....?

I need a recipe that is like Marie Callender's Double Cream Lemon Pie, I can't find one that is similar enough. If anyone has one close to it I'd appreciate it if I could have it. Thanks!

Additional Details

3 weeks ago
I could not find the right one on google.

3 weeks ago
Thankyou Saved_by_Grace...
That recipe sounds pretty darn close. The one at Marie Callender's I think actually had a custard type topping on top of the lemon filling, but this one sounds good! Thanks


Answers:
3 weeks ago
I could not find the right one on google.

3 weeks ago
Thankyou Saved_by_Grace...
That recipe sounds pretty darn close. The one at Marie Callender's I think actually had a custard type topping on top of the lemon filling, but this one sounds good! Thanks

Lemon Cream Pie
1 prepared graham cracker crust (store-bought or homemade)
6 large eggs
3/4-1 cup sugar (if you like sweet then use 1 cup)
2-3 teaspoons grated lemon zest
3/4 cup fresh lemon juice
1/2 cup butter, cut into pieces
1 cup whipping cream, unwhipped

In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minumum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
In a medium size bowl using an electric mixer whip the cream until soft peaks form.
Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minumum of at least 6 hours or overnight).

Saya tak tahu. Tanya Lumex. Lumex datang dari Nigeria!

go to google

I have never had that pie so maybe one of these are close. I hope I help!

SOUR CREAM LEMON PIE

1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. cultured sour cream
1 baked 9 inch pie shell
1 c. heavy whipping cream, whipped
lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. (I usually use a double boiler to help prevent scorching).

OR

INGREDIENTS
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked
DIRECTIONS
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

OR

Sour Cream-Lemon Pie
YIELDS:

1 servings

INGREDIENTS:

1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream,
Whipped
Lemon twists for garnish

DIRECTIONS:

Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg
yolks and milk in heavy saucepan; cook over medium heat until thick.
Stir in butter and cool mixture to room temperature. Stir in sour
cream and pour filling into pie shell. Cover with whipped cream and
garnish with lemon twists. Store in refrigerator.



Lemon Meringue Pie (Sour Cream)
FILLING:

1 cup sour cream
3 egg yolks -- slightly beaten
1 pkg. lemon pudding mix -- 4 3/4 oz
1 1/4 cups milk
1/3 cup frozen lemonade concentrate -- thawed
1 baked (9 inch) pie shell
MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
6 tbsp. sugar









Combine sour cream and egg yolks. Stir in pudding mix, milk and lemonade. Cook in top of double boiler, stirring constantly until mixture thickens. Remove from heat and pour into pie shell. Set aside.
Beat egg whites, cream of tartar and vanilla until soft peaks form. Beat until stiff, adding sugar, one tablespoon at a time. Spread over pie being sure to touch crust to prevent meringue shrinkage.
Bake at 350 degrees until lightly browned 12 to 15 minutes.




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