Frosty Lemon Chiffon Pie

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INGREDIENTS:

1 cup cold whole milk
1 envelope (1.3 ounce) dry whipped topping, Dream Whip perhaps
1 1/4 jars (11.3 ounces) purchased lemon curd
1 box (3.4 ounces) lemon instant pudding and pie filling mix, Jello brand perhaps
1 (6 ounce) premade shortbread crust, Keebler Ready Crust
1 cup frozen whipped topping, slightly thawed, Cool Whip
Sugared lemon slices for garnish (optional)

LET'S MAKE THE PIE:

Beat 1/2 cup of the milk and the dry topping mix in a large bowl for 4 minutes or until light and fluffy, set aside.

Beat 1 jar of the lemon curd, the lemon pudding mix, and the remaining 1/2 cup of milk in another large bowl for 2 minutes or until smooth and beginning to thicken.  Fold topping mixture into lemon pudding mixture.

Spoon lemon mixture into piecrust.  Spread slightly thawed whipped topping over lemon mixture.  Swirl remaining lemon curd through whipped topping.  Freeze for 30 minutes before serving.  Decorate pie with sugared lemon slices (optional) and serve.

Lemon Merinque Pie

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This recipe is by The Cozy Little Kitchen Blog!  Click image to get the recipe!

Lemon Cream Pie

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This recipe is courtesy of Crazy for Crust Blog!  Click the image to get the recipe!

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

3 Step Lemon Cheese Pie

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Recipe by Keebler

Ingredients

• 2 packages (8 oz.) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1/2 teaspoon grated lemon peel
• 2 eggs
• 1 graham cracker pie crust

Directions

• In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, juice, vanilla and peel. Beat until combined.
• Add eggs, mixing until just combined. Pour into crust. Bake at 350° F for 35 to 40 minutes or until center is almost set. Cool for 1 hour.
• Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Lemon Chess Pie

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Ingredients:

• 1 9-inch pie shell, unbaked
• 4 eggs
• 1 1/2 cups granulated sugar
• 1/2 cup melted butter
• 1 tablespoon plus 2 teaspoons cornmeal
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• pinch salt

Preparation:

Beat eggs well; add sugar, butter, and cornmeal, beating well after each addition. Stir in lemon juice, grated lemon peel, and salt. Pour into unbaked pie shell and bake in preheated 325° oven until set, about 30 to 35 minutes, or until a knife inserted near center comes out clean.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)