NO BAKE LEMON CREAM PIE! Recipe Archaeology Collaboration - Cooking the Books
Today I'm preparing a no bake lemon cream pie from MAGIC! The Most Amazing Short-Cuts in Cooking You Ever Heard of, a Borden Eagle Brand Milk cookbook from the early 1930's. I received this book from Stephanie and Christine of Recipe Archaeology as part of a cookbook swap collaboration. If you'd like to know which book I sent them, you'll have to check out their video!
If you like vintage cookbooks and recipes, you definitely need to check out their channel!
Recipe Archaeology:
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MAGIC LEMON CREAM PIE
1 can sweetened condensed milk
1/2c lemon juice
zest of 1 lemon
1/2c whipping cream
2T confectioners sugar
1 graham cracker crust
Blend together sweetened condensed milk, lemon juice, and lemon zest. Pour into an 8 graham cracker crust. Cover with whipped cream sweetened with confectioners sugar. Chill 4 to 6 hours (or overnight) before serving.
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Impossible Lemon Pie
Get the recipe here:
It’s not often that we completely forget about a yummy dessert, but this one had completely escaped our memory until recently, when someone brought it to a family gathering. One look at that creamy filling and perfectly crunchy crust and we knew we had to introduce you to (or remind you all of) Lemon Impossible Pie.
You might know it as something different, but this pie is basically magic, in that you make only one batter, but as it cooks it separates into two distinct layers: a filling that’s like a delectable lemon custard and a coconut top crust that’s crispy and offers the perfect contrast to the filling. This dessert is ridiculously easy (plus, clean-up is a breeze!) and we promise your whole family will love it…get the little ones to help out and watch them be amazed at the results!
Keto Lemon Sour Cream Pie
Creamy, tangy, and delicious, this keto lemon pie will have your tastebuds singing. With a simple low carb press in pie crust and a rich sour cream filling, it’s sugar-free pie happiness.
See the full recipe:
How to Make Lemon Meringue Pie | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a light and bright lemon meringue pie. This dessert recipe uses the zest and juice of a lemon to make a tangy and sweet curd. After mixing together the lemon with sugar, flour, corn starch, egg yolk, and other ingredients over the stove, pour the mixture into a pie shell. Mix the egg whites together with sugar until they are sharply peaked and place it over the curd. Bake the pie for 20 minutes and let it cool before slicing into it. It’s fresh, sweet, and summer doesn’t have a tastier treat!
#Allrecipes #Food #Recipe #Pie #Summer #Dessert
Read the article and get the recipe here:
0:00 Introduction
0:18 Making the Lemon Curd
1:04 Whipping the Meringue
1:17 Baking the Pie
1:30 The Perfect Bite
1:39 Bloopers
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How to Make Lemon Meringue Pie | Get Cookin' | Allrecipes.com
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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???? 1930 Magic Lemon Cream Pie Recipe ???? Glen & Friends Cooking
???? 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.
Ingredients:
1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:
Method:
Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
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