Wednesday, November 23, 2011

Creamy Lemon Raspberry Pie

Creamy Lemon Raspberry Pie
I love lemon dessert so this was a no brainer. It is so easy to make too. You can find it here
1/4 cup raspberry jam
1 prepared 9 inch (6 ounce) shortbread crumb crust
1 cup fresh raspberries
4 ounces cream cheese softened
1 can (12 fl ounces) evaporated milk
2 packages (3.4 ounce each )lemon instant pudding
Grated peel of 1 lemon
1-8ounce container whipped topping
Additional grated lemon peel

  1. Spread raspberry jam on the bottom of crust. Sprinkle 3/4 raspberry over jam.
  2. Beat cream cheese in large mixing bowl until creamy. Gradually add evaporated milk, pudding mixes, and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently blend in half of the whipped topping. Spoon into crust, top with remaining whipped topping. 
  3. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest if desired just before serving. 

Tuesday, November 22, 2011

Lemon Meringue Pie

Savory Lemon Meringue Pie Recipe


  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water

  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
  • Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
  • For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
  • In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  • Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.