Lemon Pie

Lemon Pie is sweet, a bit tart and totally refreshing! The perfect zingy, light, summertime dessert! I love pie, there is just something so scrumptious about incredible flavors encased in a flakey buttery crust! These are some of my favorites you have to try, Banoffee, Chocolate, and Strawberry Pie. Fresh Lemon Pie I love the…

Lemon Pie

Lemon Pie is sweet, a bit tart and totally refreshing! The perfect zingy, light, summertime dessert!

I love pie, there is just something so scrumptious about incredible flavors encased in a flakey buttery crust! These are some of my favorites you have to try, Banoffee, Chocolate, and Strawberry Pie.

Serving up a piece of lemon pie.

Fresh Lemon Pie

I love the flavor of lemon, it adds so much tang and flavor to food. It brightens, lightens, and intensifies. It is zippy and fresh. Plus, don’t you love that bright yellow color! Lemons just make everything and everyone happy. It’s a joyful food to look at and cook with. Just like in my Lemon Meringue pie and perfect Lemon Curd, this recipe for Lemon Pie is going to become a quick family favorite!

This summertime favorite starts with a flakey golden crust that we pre-bake to make sure we have no soggy bottoms here! Then the zingy and zippy lemon is mixed with creamy tangy cream cheese and sugar to create a smooth balanced filling that is going to make you pucker, just a little bit. The whipped topping adds just enough sweetness and the lemon zest adds that deep lemon flavor without adding any more tartness. This lemon pie is a perfect marriage of sweet and tart that will taste like a piece of heaven in your mouth!

What You Need For Lemon Pie

The ingredients in this lemon pie are super simple, and they come together in the most delicious way. For more information on the ingredient amounts scroll to the the recipe card.

  •  Pre-made pie crust: or make your own, pre-baked pie crust that is 9 inches to fit in the pan.
  • Cream cheese: Leave the cream cheese out to be softened. This takes about an 15 to 20 minutes.
  • Sugar: Adds the sweetness to this lemon pie.
  • Eggs: Have the eggs at room temperature for best practices when baking.
  • Fresh lemon juice: Freshly squeezed is best. Do not use the bottled if you can help it.
  • Lemon zest: Adds more flavor, you will want to be sure to add this to the lemon pie!
  • Vanilla: A nice mellow flavor that enhances the lemon.

Top it Off!

  • Heavy whipping cream: To ensure the fluff, use full fat.
  • Powdered sugar: Adds a bit of sweetness.
  • Lemon zest to top: Adds color and flavor.

How to Make Lemon Pie

Zingy, and fresh, creamy and delicious this is a super easy pie with big flavor. This lemon pie comes together quickly and effortlessly in a matter of minutes.

  1. Prep and Pre-Bake: Prepare pre-made pie crust in a 9-inch pie pan and preheat the oven to 425. Prick the bottom of the pie crust with the fork to avoid the bottom bubbling up. Bake for 10 minutes or so, until just beginning to brown.
  2. Cream: Using a paddle attachment, mix together cream cheese and sugar. Scrape the bottom of the bowl and mix again briefly.
  3. Add Eggs: Scrape down the sides and bottom of the bowl again and add the eggs. Mix until thoroughly combined.
  4. Flavorings: Add lemon juice, lemon zest, and vanilla and mix until just combined.
  5. Adjust Oven: Lower oven temp to 350.
  6. Fill and bake: Pour filling into hot pie crust and bake for 30-40 minutes, until the center has a slight jiggle but is not liquid.
  7. Cool: Allow to cool completely before chilling in the fridge for at least 4 hours, if not overnight.
  8. Topping: Whip together whipping cream and powdered sugar until medium peaks form. Top the pie as desired, either in rustic dollops or piped. Add lemon zest if desired.
Process photos of making lemon pie in the kitchen aid.

How to Get the Best Tasting Lemon Pie

You want this lemon pie to sing, not be sour or bitter, so here are a few tips to make that happen.

  • Lemons: The taste all begins with the lemons. Pick lemons that are firm but give just slightly under pressure. They should be free from blemishes, super soft spots, or dark spots. Store lemons in the fridge, not the counter. They will keep better, and taste better. Wash them thoroughly before zesting.
  • Juicing: To get the most juice out of your lemons cut and quarter the lemons and microwave for 20 seconds to help release their juice.
  • Zesting: Use a zester or the smallest holes of a cheese grater. Stop zesting when you get to the pith or the white part of the lemon. It will make the lemon flavor bitter.
  • Make Your Own Crust: If you make your own crust use butter-flavored shortening to enhance the flavor and give you a rich buttery flavor to your crust.
  • Full Fat Cream Cheese: This will give you the creamiest filling. Make sure you beat it till it’s good and creamy with no lumps.
  • Room Temperature: To make sure your filling mixes up perfectly without lumps and chunks have your eggs and cream cheese at room temperature. Take out of the fridge 1-2 hours out of the fridge before making pie.
  • Let it Cool: It is hard I know, but it must cool and it must be refrigerated for the best flavor.
A slice missing from a fresh lemon pie.

Storing Creamy Dreamy Lemon Pie

Yes the hardest part will be waiting for the pie to chill, but it is worth it. I promise. This pie will keep for up to 3-4 days in the fridge. To keep the whipped topping from weeping, place whipped topping only on the pieces you serve. That way it will also be easier to store. Loosely cover with plastic wrap before placing it in the fridge.

A slice of lemon pie on a plate.

Lemon Garlic Parmesan Shrimp Pasta

Creamy Lemon Chicken Piccata

Instant Pot Lemon Garlic Chicken

Print

Lemon Pie

Lemon Pie is sweet, a bit tart and totally refreshing! The perfect zingy, light, summertime dessert!
Course Dessert
Cuisine American
Keyword lemon pie, lemon pie recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chill 4 hours
Total Time 5 hours 5 minutes
Servings 12 slices
Calories 249kcal
Author Alyssa Rivers

Ingredients

  • 1 (9 inch) pre-made pie crust or make your own, par baked
  • 10 ounces cream cheese softened
  • 1 cup sugar
  • 4 large eggs
  • 1 cup fresh lemon juice
  • 2 Tablespoon lemon zest
  • 1 teaspoon vanilla

Topping

  • 1 cup heavy whipping cream
  • 2 Tablespoon powdered sugar
  • Lemon zest to top

Instructions

  • Prepare premade pie crust in 9 inch pie pan and preheat oven to 425. Prick the bottom of the pie crust with the fork to avoid the bottom bubbling up. Bake for 10 minutes or so, until just beginning to brown.
  • Using a paddle attachment, mix together cream cheese and sugar. Scrape the bottom of the bowl and mix again briefly.
  • Scrape down the sides and bottom of the bowl again and add the eggs. Mix until thoroughly combined.
  • Add lemon juice, lemon zest, and vanilla and mix until just combined.
  • Lower oven temp to 350.
  • Pour filling into hot pie crust and bake for 30-40 minutes, until the center has a slight jiggle but is not liquid.
  • Allow to cool completely before chilling in the fridge for at least 4 hours, if not overnight.
  • Whip together whipping cream and powdered sugar until medium peaks form. Top pie as desired, either in rustic dollops or piped. Add lemon zest if desired.

Nutrition

Calories: 249kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 108mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 701IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg
Source : The Recipe Critic More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Eggplant Parmigiana

Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese. To... Get the Recipe The post Eggplant Parmigiana appeared first on RecipeTin Eats.

Eggplant Parmigiana

Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.

To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!

Eggplant Parmigiana

If Moussaka is Greece’s answer to Italian Lasagna, then Eggplant Parmigiana is Italy’s comeback. And what a comeback it is!!!

This is one of those incredible vegetarian dishes that’s so good, nobody pauses for a moment to wonder “where’s the meat??”.

It’s comfort food to the max. It oozes with cheesy goodness. It’s slick with fresh tomato sauce. It’s littered with the subtle freshness of basil. And with every bite, you get a mouthful of the juicy soft eggplant layers.

There are a few steps involved in making this. But as one of the greatest vegetarian-low-carb dishes imaginable, it is worth second!

Close up of a piece of Eggplant Parmigiana being scooped out of a dish
Slice of Eggplant Parmigiana on a plate

The 3 Parts of Eggplant Parmigiana

Here are the 3 parts of Eggplant Parmigiana:

  1. Thin slices of eggplant – I opt to bake rather than the traditional deep frying in an copious amounts of oil. I guarantee you won’t miss the oil (but your hips will thank you for it!);

  2. Tomato sauce (Sugo) – A semi quick one that we simmer for 30 minutes to develop flavour, breakdown the tomato and thicken so it’s not watery; and

  3. Fresh Basil & Cheese – for layering.

What you need to make Eggplant Parmigiana

1. Eggplant slices

First up, here’s all you need for the eggplant slices:

Eggplants for Eggplant Parmigiana

2. Tomato sauce (“Sugo”)

The sauce for Eggplant Parmigiana is a classic Italian tomato Sugo (which means “sauce” in Italian). It’s thicker than what you’d make for pasta because otherwise the Eggplant Parmigiana will be too sloppy and impossible to serve (reasonably!) neat slices.

Here’s what you need:

Ingredients in Tomato Sauce for Eggplant Parmigiana

3. Cheese & basil for layers

And for sandwiching between each layer as well as finishing the top:

Ingredients in Eggplant Parmigiana

How to make Eggplant Parmigiana

Bake eggplant slices > Make Sauce > Assemble & bake!

1. Baked Eggplant Slices

How to make Eggplant Parmigiana
  1. Eggplant slices – Slice the eggplant lengthwise into 8mm / 1/3″ thick slices. Place onto 3 lined trays then brush each side with olive oil; and

  2. Bake in a 220°C/430°F oven for 35 to 40 minutes until the eggplant is lightly browned.

No salt? That’s right, no salt. You often see recipes calling for salt sprinkled on the raw eggplant to draw water out which tenderises the flesh and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today.

We do not need to salt the eggplant for Eggplant Parmigiana because we found that it makes the dish too salty once you add the parmesan (even after patting the moisture off). Also for this dish, the tomato sauce makes the eggplant flesh beautifully tender and juicy. So, no salt!

3 trays filled with baked eggplant for Eggplant Parmigiana
Slice of raw eggplant brushed with olive oil, ready to be baked for Eggplant Parmigiana.
Close up of baked slices of eggplant for Eggplant Parmigiana
Lightly browned cooked eggplant slices.

2. Tomato sauce

How to make Eggplant Parmigiana
  1. Sauté onion and garlic with the oil, then add everything else (tomato passata, crushed tomato, oregano or basil, salt and pepper); and

  2. Simmer for 30 minutes until it reduces into a fairly thick sauce, as pictured below. You should be able to draw a path along the base so it remains visible for a few seconds.

    The sauce needs to be thick otherwise you’ll end up with a sloppy Eggplant Parmigiana that can’t be sliced.

Black skillet fresh off the stove with Eggplant Parmigiana tomato sauce

3. Assembling and baking Eggplant Parmigiana

How to make Eggplant Parmigiana
  1. Smear some tomato sauce on the base of a baking dish. This stops the first layer of eggplant from sliding around;

  2. Eggplant layer – Top with a layer of eggplant, using 1/3 of the eggplant;

  3. Tomato Sauce – Spread with 1/3 of the tomato sauce;

  4. Olive oil – Drizzle with olive oil;

  5. Basil – Scatter with 1/3 of the basil leaves;

  6. Parmesan & mozzarella – Sprinkle with 1/3 of the parmesan and mozzarella;

  7. Repeat – then repeat twice more ie 3 layers. However, don’t put basil on the top layer (we’ll save it for a fresh garnish once baked); and

  8. Bake for 25 minutes in a 180°C / 350°F oven until the cheese is bubbly and golden, and the smells wafting out of your oven are knee-bucklingly good!

Finish with a sprinkle of fresh basil leaves just before serving.

White casserole dish with freshly made Eggplant Parmigiana

Let the Eggplant Parmigana rest for 5 to 10 minute before cutting to serve. This helps ensure you can cut neat(ish) slices, like so:

Close up photo of a slice of Eggplant Parmigiana
Close up of fork eating Eggplant Parmigiana

Meat-free food this good could even convert me into a vegetarian…

OK, I’m totally exaggerating there. Just a throwaway line that sounds good so I can convince you to make this! ???? Everybody knows that I’m a sucker for roasts. I could never give up meat!!! – Nagi x

PS The Eggplant Parmigiana is pictured above with a Rocket and Parmesan Salad, minus the parmesan because I figure I’ve already used enough in the dish! (That’s Arugula Salad, to those of you in the States). Any big green leafy salad will work a treat here. See here for all my side salads and vegetables.


Watch how to make it

White baking dish with Eggplant Parmigiana, fresh out of the oven
Print

Eggplant Parmigiana (Parmigiana di Melanzane)

Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to man kind!
Assemble ahead then pop in the oven to bake when you're ready!
Course Mains, Vegetarian
Cuisine American-Italian, Italian
Keyword Eggplant parmesan, Eggplant parmigiana
Prep Time 40 minutes
Cook Time 1 hour
Servings 8 – 10 people
Calories 352cal
Author Nagi

Ingredients

Baked Eggplant Slices:

  • 1.8kg / 2.6lb (5) large eggplants (aubergines) , sliced lengthways 8mm / 1/3" thick (skin on, Note 1)
  • 1/4 cup olive oil (for brushing)

Layers:

  • 1 2/3 cups parmesan , finely grated
  • 2 cups basil leaves (loosely packed), stalks reserved
  • 1 1/2 cups mozzarella , shredded (for topping) (Note 2)

Sugo (tomato sauce):

  • 2 tbsp extra virgin olive oil
  • 1 onion , finely diced
  • 5 garlic cloves , finely minced
  • 600ml / 20oz tomato passata (Note 3)
  • 400g/ 14oz canned tomatoes , crushed or finely chopped (Note 4)
  • 1 1/2 tsp white sugar
  • 1 1/2 tbsp fresh oregano , finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil)
  • 1 cup water
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Instructions

Baked Eggplant:

  • Line three large trays with baking/parchment paper.
  • Brush eggplant slices on each side with oil. (Don’t salt)
  • Arrange in a single layer and bake at 220°C/430°F (200°C fan) for about 35 – 45 mins or until browning and tender, turning the eggplant halfway. The tray on the bottom shelf may need to stay in for an extra 5 minutes or so.
  • Leave on trays to cool.

Tomato Sauce (Sugo):

  • Heat olive oil in a large skillet over medium-high heat.
  • Sauté onions and garlic for 3 minutes until softened and just starting to colour on the edges.
  • Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
  • Simmer uncovered for about 30 – 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).
  • The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leeching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the stalks and discard.
  • Stir in salt and pepper. (Remember, we get salt from the parmesan too)

Assembling & baking:

  • Reduce oven to 180°C/350°F (160°C fan).
  • Smear a little tomato sauce in the bottom of baking dish.
  • Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan. 1/3 of basil leaves.
  • Layer 2: Repeat with 1/3 eggplant, tomato sauce, olive oil, basil and parmesan.
  • Layer 3 (top layer): Repeat again with eggplant, tomato sauce and olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with parmesan then mozzarella.
  • Bake for 25 mins until bubbling and golden.
  • Rest: Let it rest for 5 to 10 minutes. Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Notes

1. Eggplant (aubergine) – No need to salt, it makes the overall dish too salty. Eggplant will become tender with the pre-baking on trays, then baking with sauce. Contrary to popular wisdom, salting is not required to draw out bitterness. It’s been bred out of modern eggplants.
2. Mozzarella cheese – feel free to use other cheese (like cheddar, gruyere etc) but cut back a bit on the parmesan on the top layer so the dish isn’t too salty.
3. Passata – pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Smooth and thick rather than chunky like canned tomato, so no need to simmer to break down the tomato. More crushed canned tomato can be used instead, but simmer sauce for extra 15 minutes.
4. Canned tomato – Mutti polpa/pulped tomatoes is my preferred. Best to use finely chopped or crushed, will break down nicely in required cook time. If using normal diced or chopped, then sauce will be a bit chunkier. Remember, with canned tomato, you get what you pay for. Cheap canned tomatoes tend to be quite sour and firm.
5. Adapted from this recipe by Gourmet Traveller. Changes we made: we don’t fry the eggplant (really, you won’t miss it). We don’t salt the eggplant (it was too salty). And we don’t blend the sauce (it’s really not necessary, and some texture is nice). And they don’t top with mozzarella (criminal!).
6. Nutrition per serving, assuming 8 servings.

Nutrition

Calories: 352cal | Carbohydrates: 27g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 841mg | Potassium: 970mg | Fiber: 10g | Sugar: 15g | Vitamin A: 960IU | Vitamin C: 19mg | Calcium: 418mg | Iron: 3mg

Life of Dozer

Dozer in his usual position while I’m shooting a recipe video….

Dozer Lemon Tart

The post Eggplant Parmigiana appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.