Looking for a way to brighten up your dessert menu with minimal fuss? Lucky Leaf Lemon Pie Filling is your secret weapon for creating mouthwatering treats that dazzle with flavor and ease. From zesty pies to creamy no-bake delights, these 17 recipes promise to turn ordinary moments into extraordinary celebrations. Dive in and discover how simple ingredients can lead to spectacular results!
Lucky Leaf Lemon Meringue Pie
Wondering what to bring to your next summer potluck that’ll have everyone asking for seconds? Let me tell you about this Lucky Leaf Lemon Meringue Pie that’s become my go-to. It’s the perfect blend of tart and sweet, with a fluffy meringue topping that’s just divine. I remember the first time I made it; my kitchen was a mess, but the compliments made it all worth it.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 can (15 oz) Lucky Leaf Lemon Pie Filling
- 3 large egg yolks
- 1 tbsp lemon zest
- For the meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Don’t overmix, or the crust will be tough.
- Press the dough into a 9-inch pie dish, crimping the edges. Bake for 15 minutes or until lightly golden. Let cool.
- In a bowl, whisk together the Lucky Leaf Lemon Pie Filling, egg yolks, and lemon zest. Pour into the cooled crust.
- For the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
- Spread the meringue over the filling, sealing to the edges. Bake for 10-12 minutes or until the meringue is golden. Tip: Watch closely to prevent burning.
Amazingly, this pie balances the zesty lemon with the sweet, airy meringue for a dessert that’s both refreshing and indulgent. Serve it chilled with a sprinkle of lemon zest on top for an extra pop of flavor.
Lucky Leaf Lemon Cream Pie
First off, let me tell you, there’s nothing quite like the zesty, creamy delight of a Lemon Cream Pie to brighten up your day. I stumbled upon this recipe during a summer picnic, and it’s been a hit ever since. The combination of tangy lemon and smooth cream is simply irresistible.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
- Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides evenly. Bake for 10 minutes, then let it cool.
- In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth. Tip: Fresh lemon juice makes a world of difference in flavor.
- Pour the filling into the cooled crust and bake for 15 minutes. The center should be set but slightly jiggly.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours. Tip: Chilling overnight enhances the flavors.
- Before serving, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie.
Delightfully creamy with a perfect balance of sweet and tart, this pie is a dream. Serve it chilled with a sprinkle of lemon zest on top for an extra zing.
Lucky Leaf Lemon Chiffon Pie
Zesty flavors and a light, airy texture make this Lucky Leaf Lemon Chiffon Pie a must-try for any dessert lover. I remember the first time I made it; the kitchen was filled with the fresh scent of lemon, and the pie disappeared faster than I could take a photo for the blog!
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (14 oz) Lucky Leaf Lemon Pie Filling
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 tsp cream of tartar
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly into a 9-inch pie plate. Bake for 10 minutes, then cool completely. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
- Sprinkle gelatin over cold water in a small bowl; let stand for 1 minute.
- In a saucepan, whisk together Lucky Leaf Lemon Pie Filling and egg yolks. Cook over medium heat until slightly thickened, about 5 minutes. Remove from heat; stir in gelatin until dissolved. Cool to room temperature. Tip: Stir constantly to prevent lumps.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Gently fold into lemon mixture.
- Pour filling into crust. Refrigerate until set, about 4 hours. Tip: Cover loosely with plastic wrap to prevent a skin from forming.
- Before serving, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over pie.
Yield to the creamy, dreamy texture of this pie, where the tangy lemon filling perfectly contrasts the sweet, fluffy topping. Serve it chilled with a sprinkle of lemon zest for an extra zing!
Lucky Leaf Lemon Icebox Pie
Last summer, I stumbled upon this incredibly refreshing dessert at a quaint little diner in the heart of Georgia, and I knew I had to recreate it at home. The Lucky Leaf Lemon Icebox Pie is the perfect blend of tart and sweet, with a creamy texture that melts in your mouth—ideal for those scorching summer days when you crave something light yet satisfying.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest
- 3 large egg yolks
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie dish to prevent crumbling.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then let it cool completely.
- In another bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Tip: Fresh lemon juice is key for that vibrant flavor.
- Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours, or overnight. Tip: Chilling overnight enhances the flavors and texture.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the pie or serve on the side.
Unbelievably creamy with a zesty lemon punch, this pie is a showstopper when garnished with thin lemon slices or a sprinkle of zest. Serve it chilled for that ultimate refreshing bite, perfect for any summer gathering.
Lucky Leaf Lemon Coconut Pie
Perfect for those lazy summer afternoons, I stumbled upon this Lucky Leaf Lemon Coconut Pie recipe during a family reunion last year. It’s become my go-to dessert for potlucks, and trust me, it’s as easy as it is delicious.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 can (14 oz) Lucky Leaf Lemon Pie Filling
- 1 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- For the topping:
- 1 cup whipped cream
- 1/4 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). This ensures a perfectly crisp crust.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Tip: The mixture should hold together when pressed.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then let it cool completely.
- In a large bowl, combine Lucky Leaf Lemon Pie Filling, shredded coconut, heavy cream, and vanilla extract. Stir until smooth. Tip: For a lighter filling, fold in whipped cream gently.
- Pour the filling into the cooled crust, spreading it evenly. Chill in the refrigerator for at least 4 hours, or until set.
- Before serving, top with whipped cream and sprinkle with toasted coconut flakes. Tip: Toasting the coconut enhances its flavor and adds a delightful crunch.
This pie strikes the perfect balance between tangy and sweet, with a creamy texture that melts in your mouth. Serve it chilled with a drizzle of caramel sauce for an extra indulgent treat.
Lucky Leaf Lemon Raspberry Pie
Craving something sweet with a tangy twist? I stumbled upon this delightful Lemon Raspberry Pie recipe during a summer picnic, and it’s been a hit ever since. The combination of zesty lemon and juicy raspberries wrapped in a flaky crust is simply irresistible.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 can Lucky Leaf Lemon Pie Filling
- 1 cup fresh raspberries
- 1 tbsp lemon zest
- For the topping:
- 1/2 cup whipped cream
- 1/4 cup fresh raspberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, and salt. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- Prick the bottom with a fork and bake for 15 minutes, or until golden. Let it cool.
- Spread the Lucky Leaf Lemon Pie Filling evenly over the cooled crust.
- Scatter fresh raspberries and lemon zest over the filling. Tip: Gently press the raspberries into the filling for a marbled effect.
- Chill the pie in the refrigerator for at least 2 hours before serving. Tip: For best results, chill overnight.
- Before serving, top with whipped cream and garnish with fresh raspberries.
Just imagine the creamy lemon filling paired with the burst of raspberries in every bite. Serve this pie with a drizzle of raspberry coulis for an extra fancy touch at your next dinner party.
Lucky Leaf Lemon Blueberry Pie
Every summer, my kitchen becomes a sanctuary for experimenting with fresh, vibrant flavors, and this Lucky Leaf Lemon Blueberry Pie is a testament to that tradition. It’s the perfect blend of tart and sweet, with a buttery crust that crumbles just right—making it a hit at every family gathering.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 tbsp ice water
- For the filling:
- 1 can Lucky Leaf Lemon Pie Filling
- 2 cups fresh blueberries
- 1 tbsp lemon zest
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
- Add 1 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add 6 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork.
- In a separate bowl, combine 1 can Lucky Leaf Lemon Pie Filling, 2 cups fresh blueberries, 1 tbsp lemon zest, 1/4 cup granulated sugar, and 2 tbsp cornstarch. Tip: Gently fold the blueberries to avoid crushing them.
- Pour the filling into the prepared crust.
- Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for ventilation.
- Whisk 1 large egg with 1 tbsp water and brush over the top crust for a golden finish.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
The pie emerges with a golden, flaky crust and a filling that’s bursting with lemon and blueberry flavors. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Lucky Leaf Lemon Strawberry Pie
Today, I stumbled upon a recipe that’s as vibrant as a summer day and just as refreshing—Lucky Leaf Lemon Strawberry Pie. It’s the kind of dessert that brings back memories of picnics and family gatherings, with its bright flavors and foolproof crust. I’ve tweaked it over the years, adding a little extra lemon zest because, let’s be honest, can you ever have too much lemon?
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 can (21 oz) Lucky Leaf Strawberry Pie Filling
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup diced unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Use your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, mix 1 can Lucky Leaf Strawberry Pie Filling, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/4 cup granulated sugar, and 2 tbsp cornstarch until well combined.
- Pour the filling into the prepared crust, spreading evenly.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.
- Let the pie cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie for an hour before cutting.
With its buttery crust and tangy-sweet filling, this pie is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Lucky Leaf Lemon Key Lime Pie
Yesterday, I stumbled upon a recipe that brought back memories of summer picnics and family gatherings. It’s a twist on the classic key lime pie, with a hint of lemon that makes it irresistibly tangy. Perfect for those who love a dessert that’s both sweet and zesty.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1/4 cup fresh lemon juice
- 1 tbsp grated lemon zest
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool.
- In a large bowl, whisk the egg yolks until they become light in color. Tip: Room temperature eggs blend more smoothly.
- Gradually add the sweetened condensed milk to the yolks, whisking continuously.
- Stir in the key lime juice, lemon juice, and lemon zest until the mixture thickens slightly.
- Pour the filling into the cooled crust and bake for 15 minutes. Tip: The filling should be set but still slightly jiggly in the center.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pie. Tip: For best results, chill your mixing bowl and beaters before whipping the cream.
After chilling, the pie sets into a creamy, dreamy texture with a perfect balance of tart and sweet. Serve it with a sprinkle of lemon zest on top for an extra pop of color and flavor.
Lucky Leaf Lemon Chess Pie
Goodness, do I have a treat for you today! There’s something about the tangy sweetness of a lemon chess pie that just screams summer to me, and this Lucky Leaf version is my absolute favorite. It’s the perfect balance of creamy and zesty, with a buttery crust that’ll have you coming back for seconds.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
- For the filling:
- 1 1/2 cups granulated sugar
- 1 tablespoon cornmeal
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup Lucky Leaf lemon pie filling
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
- In a large bowl, mix 1 1/2 cups flour and 1/2 teaspoon salt. Cut in 1/2 cup chilled butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
- In another bowl, whisk together 1 1/2 cups sugar, 1 tablespoon cornmeal, and 1/4 teaspoon salt. Add 4 eggs, one at a time, mixing well after each.
- Stir in 1/2 cup melted butter, 1/4 cup Lucky Leaf lemon pie filling, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth.
- Pour the filling into the crust. Bake for 45-50 minutes, or until the center is set. Tip: Cover the edges with foil if they brown too quickly.
- Cool on a wire rack for at least 2 hours before serving.
Creamy with a slight crunch from the cornmeal, this pie is a delightful contrast of textures. Serve it with a dollop of whipped cream or a sprinkle of lemon zest for an extra zing!
Lucky Leaf Lemon Custard Pie
Last summer, I stumbled upon the most delightful lemon custard pie at a local farmers’ market, and it’s been a staple in my kitchen ever since. The balance of tart and sweet, with a creamy texture that melts in your mouth, is simply irresistible. Here’s how I make my version, Lucky Leaf Lemon Custard Pie, with a few personal twists that make it extra special.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whole milk
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, combine 1 1/2 cups flour, 1/2 cup diced butter, 1/4 cup sugar, and 1/4 tsp salt. Use your fingers to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to a flaky crust.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Press into a 9-inch pie dish and chill for 15 minutes.
- Bake the crust for 15 minutes, or until lightly golden. Let cool slightly.
- Whisk together 1 cup sugar, 3 tbsp flour, and eggs until smooth. Stir in 1/2 cup lemon juice, 1 tbsp zest, 1 cup milk, and 2 tbsp melted butter. Tip: Fresh lemon juice makes all the difference in flavor.
- Pour the filling into the pre-baked crust and bake for 25-30 minutes, until the custard is set but still slightly wobbly in the center. Tip: Overbaking can cause the custard to crack, so keep an eye on it.
- Cool the pie on a wire rack, then refrigerate for at least 2 hours before serving.
Fresh out of the fridge, this pie offers a silky custard with a bright lemon kick, perfectly complemented by the buttery crust. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance.
Lucky Leaf Lemon Angel Pie
Yesterday, I stumbled upon a recipe that brought back memories of summer picnics with my family—the Lucky Leaf Lemon Angel Pie. It’s a delightful dessert that combines the tanginess of lemon with the sweetness of meringue, all nestled in a flaky crust. Perfect for those warm July evenings when you crave something light yet satisfying.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- For the filling:
- 1 can (14 oz) Lucky Leaf Lemon Pie Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- For the meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 15 minutes or until golden. Let it cool.
- While the crust cools, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the Lucky Leaf Lemon Pie Filling gently.
- Spread the lemon cream mixture into the cooled crust.
- For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges. Bake at 350°F (175°C) for 10-12 minutes or until the meringue is lightly browned.
Unbelievably light and airy, this pie offers a perfect balance of sweet and tart. Serve it chilled with a sprinkle of lemon zest on top for an extra zing that’ll make your taste buds dance.
Lucky Leaf Lemon Sponge Pie
Amidst the hustle of daily life, there’s something incredibly comforting about the tangy sweetness of a lemon sponge pie. It reminds me of summer afternoons at my grandma’s, where the scent of citrus filled the air. This Lucky Leaf Lemon Sponge Pie is my twist on that memory, combining simplicity with a burst of flavor.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup whole milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine 1 1/2 cups flour and 1/2 teaspoon salt for the crust.
- Add 1/2 cup diced butter to the flour mixture, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
- In another bowl, whisk together 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt for the filling.
- Beat in 4 egg yolks, then stir in 1/2 cup lemon juice, 1 tablespoon lemon zest, and 1 cup milk until smooth.
- In a separate bowl, beat the 4 egg whites until stiff peaks form, then gently fold into the lemon mixture. Tip: Folding gently keeps the filling light and airy.
- Pour the filling into the crust and bake for 35-40 minutes, or until the top is golden and the center is set. Tip: Cover the edges with foil if they brown too quickly.
Kindly note how the pie’s top forms a delicate sponge, contrasting beautifully with the crisp crust beneath. Serve it slightly warm with a dollop of whipped cream for an extra touch of indulgence, or enjoy it as is for a pure, unadulterated lemon experience.
Lucky Leaf Lemon Silk Pie
Wondering what to bring to your next summer gathering that’ll have everyone asking for seconds? Let me introduce you to my all-time favorite, the Lucky Leaf Lemon Silk Pie. It’s the perfect blend of tangy and sweet, with a creamy texture that melts in your mouth, and the best part? It’s surprisingly easy to make, even for those who swear they can’t bake.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice (freshly squeezed for the best flavor)
- 1 tbsp lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). This ensures the crust bakes evenly.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: The mixture should hold together when pressed.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then let it cool completely.
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. The mixture will thicken slightly as you whisk.
- In another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for best results.
- Gently fold the whipped cream into the lemon mixture until no white streaks remain. Pour the filling into the cooled crust.
- Refrigerate the pie for at least 4 hours, or until set. Tip: Overnight chilling gives the best texture and flavor.
Creating this pie is like capturing sunshine in a dish—the bright lemon flavor paired with the silky, creamy filling is irresistible. Serve it chilled with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance.
Lucky Leaf Lemon Sour Cream Pie
Back when I first stumbled upon this recipe, it was during a lazy summer afternoon, much like today. The combination of lemon and sour cream in a pie was something I hadn’t tried before, but the promise of a tangy, creamy dessert had me hooked. It’s become a staple in my kitchen, especially when I need a dessert that’s both refreshing and indulgent.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup sour cream
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). This ensures the pie cooks evenly.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to press the crust for an even layer.
- Bake the crust for 10 minutes, then let it cool on a wire rack. This step helps the crust hold its shape when filled.
- In another bowl, whisk together the sweetened condensed milk, sour cream, lemon juice, and lemon zest until smooth. Tip: For extra zestiness, add a bit more lemon zest to taste.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 15 minutes, or until the filling is set but still slightly jiggly in the center. Tip: The pie will firm up as it cools, so don’t overbake.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving. This chilling time is crucial for the perfect texture.
Finally, the pie sets into a creamy, dreamy texture with a perfect balance of sweet and tangy flavors. Serve it chilled with a dollop of whipped cream or fresh berries for an extra special touch.
Lucky Leaf Lemon Buttermilk Pie
How many times have I found myself staring at a bowl of lemons, wondering how to turn their zesty brightness into something truly special? That’s how this Lucky Leaf Lemon Buttermilk Pie came to be—a perfect balance of tangy and sweet, with a creamy texture that melts in your mouth. It’s become my go-to dessert for summer gatherings, and I’m thrilled to share the recipe with you.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups flour, 1/2 cup diced butter, 1/4 cup sugar, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add 3-4 tbsp ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Don’t overprocess, or the crust will be tough.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 30 minutes.
- Blind bake the crust for 15 minutes, then remove any weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
- In a large bowl, whisk together 1 cup sugar, 3 tbsp flour, and 1/4 tsp salt. Add 3 eggs, one at a time, whisking well after each addition.
- Stir in 1 cup buttermilk, 1/2 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract until smooth. Tip: Fresh lemon juice and zest make all the difference in flavor.
- Pour the filling into the prebaked crust and bake for 45-50 minutes, or until the center is set but still slightly wobbly.
- Allow the pie to cool completely on a wire rack before serving. This patience ensures the perfect slice.
Unbelievably creamy with a vibrant lemon kick, this pie is a showstopper when served with a dollop of whipped cream and a sprinkle of lemon zest. The buttermilk adds a subtle tang that complements the sweetness, making each bite irresistibly smooth.
Lucky Leaf Lemon No-Bake Pie
Every summer, I find myself craving desserts that don’t require turning on the oven, and this Lucky Leaf Lemon No-Bake Pie is my go-to. It’s refreshing, easy to make, and always a hit at gatherings. Plus, it reminds me of the lemon tree in my grandma’s backyard, where the best pies started.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 1 can (14 oz) Lucky Leaf Lemon Pie Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes to set. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.
- Gently fold the Lucky Leaf Lemon Pie Filling into the whipped cream until fully incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
When you slice into this pie, you’ll love the contrast between the creamy filling and the crisp crust. It’s perfect served with a dollop of extra whipped cream or a sprinkle of lemon zest for an extra zing.
Conclusion
Feast your eyes on these 17 scrumptious ways to transform Lucky Leaf Lemon Pie Filling into unforgettable desserts! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share the love (and this article) on Pinterest. Happy baking!
