Are you craving the bright, tangy burst of homemade lemon pie but short on time? This post is for you! We're exploring the world of convenience with canned lemon pie filling, transforming it from a simple ingredient into the star of several easy and delicious desserts. Forget hours spent zesting lemons and meticulously tempering eggs – we're all about quick, satisfying results that still taste amazing. These recipes are perfect for busy weeknights, impromptu gatherings, or anyone who appreciates a shortcut without sacrificing flavor. Get ready to discover new ways to enjoy this versatile pantry staple!
Easy Lemon Pie Bars
This recipe uses canned lemon filling to create a simple, yet impressive, lemon pie bar. Perfect for potlucks or a casual dessert.
Ingredients:
- 1 box (15.25 ounces) graham cracker crusts
- 1 (15 ounce) can lemon pie filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). If using a box mix, follow the package instructions to prepare a single crust. Alternatively, you can use pre-made graham cracker crusts.
- Spread the filling: Evenly distribute the entire can of lemon pie filling over the prepared crust.
- Whip the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top and bake: Spread the whipped cream evenly over the lemon filling.
- Bake: Bake for 15-20 minutes, or until the whipped cream is lightly golden brown and the filling is bubbly.
- Cool and serve: Let cool completely before cutting and serving.
Lemon Cream Cheese Bundt Cake
This recipe combines the tangy lemon filling with creamy cream cheese for a moist and flavorful bundt cake.
Ingredients:
- 1 (15 ounce) can lemon pie filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat & prepare: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream together: In a large bowl, beat together the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Add dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Fold in filling: Gently fold in the entire can of lemon pie filling.
- Bake: Pour batter into the prepared bundt pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving.
Tips and Variations:
- For a richer flavor: Use a higher-quality canned lemon pie filling.
- Add texture: Fold in some chopped nuts (pecans or almonds) or mini chocolate chips to either recipe.
- Make it a trifle: Layer the lemon pie filling with whipped cream and pound cake or ladyfingers for a beautiful and delicious trifle.
- Seasonal twist: Add berries (strawberries, blueberries, raspberries) to the whipped cream topping for a summery feel.
Nutritional Information (Approximate, per serving – Lemon Pie Bars):
Calories: Approximately 300-350 calories per serving. This will vary depending on the specific ingredients used. For precise nutritional information, use a nutrition calculator with your specific ingredients. This recipe is best enjoyed in moderation.
These recipes are a fantastic starting point for creating many delicious desserts using canned lemon pie filling. Experiment with different additions and techniques to discover your own favorite variations! Enjoy!