How To make Golden Lemon Cheese Pie
1 (9") graham cracker baked
Pie shell 1 pk (8-oz) cream cheese, softend
1 cn (14-oz) Eagle brand sweeten-
Ed milk (not evaporated Milk) 1/3 c Real lemon juice
1 ts Vanilla extract
Golden lemon topping: 1/3 c Sugar
2 1/2 ts Cornstarch
1/2 c Water
1/4 c Real lemon juice
1 Egg yolk
1 tb Margarine or butter
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand until smooth. Stir in lemon juice & vanilla. Pour into prepared crust. Top with golden lemon topping. Golden lemon topping: In saucepan, combine sugar & cornstarch. Add water, real lemon juice, & egg yolk; mix well. Over md heat, cook & stir until thickened. Remove from heat. Stir in margarine or butter until melted. ~-
How To make Golden Lemon Cheese Pie's Videos
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!
Golden Snitch Lemon Meringue Pie Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 9)
This week's Harry Potter recipe is a classic dessert recipe with a magical twist - individual Lemon Meringue Pies decorated as flying Golden Snitches!
We can't wrap up a Harry Potter dinner party without dessert, and our next recipe from the Prisoner of Azkaban is also in Chapter Two - 'Aunt Marge's Big Mistake' where we see: During the lemon meringue pie, Uncle Vernon bored them all with a long talk about Grunnings
Lemon Meringue Pie is one of my all-time favourite dessert recipes. The different elements can seem a little daunting at first but I'm going to take you through step by step and show you how to bring this easy lemon meringue pie recipe to life. Sweet shortcrust pastry, homemade lemon curd and light and fluffy meringue makes for the perfect dessert combination!
For an added touch of magic, I'm using a mix of French meringue and Swiss meringue to help assemble our lemon meringue pie into mini Golden Snitch desserts!
Want to give these Homemade Lemon Meringue Pie Snitches a go?
Follow the written recipe for Golden Snitch Lemon Meringue Pie Recipe -
Catch up on last week's Hogwarts House Crumb Topped Salmon Recipe -
Missed an episode? Check out the full Recipes from the Prisoner of Azkaban playlist -
Skip to the recipe steps:
0:00 - My HP Kitchen Intro
2:13 - How to make French Meringue recipe
3:51 - How to make sweet Shortcrust Pastry recipe
06:04 - How to make homemade Lemon Curd recipe
07:19 - How to make Swiss Meringue recipe
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat!
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Filmed & Edited by Ian Yarwood
How to Make Lemon Meringue Pie | Pie Recipe | Allrecipes.com
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Watch how to make a top-rated lemon meringue pie. This is a milk-free version of the classic pie that's sweet and tangy without being overly sweet.
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Lemon Pie Recipe - Easy To Make And The Family Will Love It!
Lemon Pie is a great dessert for the Summer or any time of year! And this recipe is simple to make and tastes fabulous.
It starts with a blind-baked pie shell that gets filled with a tasty, lemony custard, then baked just enough to set the filling.
Here's the full recipe:
Ingredients For Lemon Pie
For the Crust:
Prepare pastry for a single crust pie and form a decorative shell. Blind bake a pie shell at 375 degrees F for 15 minutes or until golden brown. (For a “how-to” on blind baking, see our recipe page (Blind-Baking pie recipe). I use our Perfect Crust Pie Weight Chain for a nice flat bottom! Allow the pie shell to cool slightly before adding the filling.
For the Filling:
2-14-ounce cans of sweetened condensed milk
Juice of 2 lemons (about 1/2 – 2/3 cup juice)
Zest of 2 lemons (about 3 tsp)
5 large egg yolks
¼ tsp salt
Directions
Whisk all the ingredients together. The filling will thicken as it sets.
Cool the crust slightly, then give the prepared filling a final mix and pour it into the prepared pie shell.
Turn the oven down to 325º F, and bake the pie until just set, but slightly wiggly in the center, about 15 to 20 minutes.
Cool the pie to room temperature, then set it in the fridge to chill completely before serving.
BTW, this recipe works great to make a simple Key Lime Pie – just substitute limes for lemons!
(Originally posted at
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Classic Lemon Chess Pie Recipe: 10-Minute Prep Only
Classic Lemon Chess Pie Recipe: Comfort Food at its Best
This lemon chess pie is a classic southern dessert with a flaky pie crust and a lemon curd-like filling… it is both sweet and tangy, and makes you fall in love at the first bite!
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Best Chocolate Chess Pie Recipe:
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Ingredients:
1 9-inch pie shell, at room temp
1 tbsp cornmeal
1 ½ tbsp cornstarch
1 2/3 cups sugar 330 g
½ tsp salt optional
6 tbsp unsalted butter melted
¾ cups lemon juice freshly squeezed (you’ll need about 3 lemons). If you prefer yours less tangy, use ½ cup lemon juice and ¼ cup water.
5 large eggs at room temperature
Instructions:
1.Heat the oven to 400° F (205° C).
2.Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
3.Meanwhile, prepare the filling. Whisk together cornmeal, cornstarch, sugar, and salt until you see no more lumps. Then whisk in the melted butter, lemon juice, and eggs for about 2 minutes or until homogeneous and bubbly.
4.Make sure to whisk the eggs well because you don’t want to taste the eggs in the baked pie.
5.Pour the filling into the cool pie crust and decrease the oven temperature to 375° F (190° C).
6.Place the pie onto a large baking sheet and bake in the middle rack of the oven for 45-50 minutes, or until the filling is set and golden brown.
7.If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
8.Let the pie cool completely on a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set well.
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IN keke's kitchen #61 Lemon Chess Pie
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My Classic Chess Pie:
Directions:
*4 eggs or 4 jumbo eggs
*1 1/2 cup sugar
*1 stick melted butter
*1 tablespoon white vinegar
*1 teaspoon vanilla extract
*1/3 cup of fresh lemon juice (3 small lemons) you can also use bottle lemon juice
*1 tabledpoon milk
*1 tablespoon + 1 teaspoon cornmeal
*1 tablespoon flour
-blend eggs
-mix in sugar and melted butter
-add remaining ingredients
-place foil around pie crust to prevent burning while cooking
-place on cookie sheet
-pour mix into 9inch deep dish pie crust
-cook in pre-heated 350 oven for 50 minutes
-after 50 minutes turn oven off remove foil from crust and leave pie in for 30 minutes to set
-take out and let cool completely before placing in the refrigerator
-the longer you let it sit the firmer your pie will be... better to set over night in fridge or at least 4 to 5 hours in the fridge