ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's. | Taste of Home Community  
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ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.

Last post Jan 16, 2005 12:38 AM by lilpilgrim . 13 replies.


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  • ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    I use the Sheriff's Lemon Pudding mix for Lemon Merangue Pies, and a Lemon chiffon Pudding, but would be intrested in getting other recipes.

    Had a lot of "coupons" and hit a sale so stocked up.

    Tks

    Heidi.
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Lemon Roll

    3 eggs 1 cup white sugar 1/2 cup water 1 cup flour 1 tsp. baking powder 1 tsp. vanilla 1/4 tsp. salt Beat eggs for 5 minutes with electric mixer. Slowly add sugar 1/4 cup at a time. Beat well. Add water and beat again. Mix dry ingredients and add to batter. Beat well. Line cookie sheet 15x10-inch with wax paper. Pour batter on paper and spread evenly. Bake in 350 F oven for 10 minutes. When done, turn upside down on towel and sprinkle with icing sugar. Remove wax paper. Roll up in towel until cool. Carefully unroll and spread with lemon pie filling. (Make 1 pkg. of Sheriff Lemon Pie Filling as you would a pie). Roll up in towel or wax paper and refrigerate for 2 hours. Slice as needed. Submitted by Minnie Campbell, Fairfield.


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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Lemon Pie with Almond Pastry

    Almond Pastry:
    ¾ cup sliced almonds, lightly toasted, divided 175 mL
    1½ cups FIVE ROSES All Purpose White Flour 375 mL
    3 tbsp icing sugar 45 mL
    ¾ cup LACTANTIA Butter, cut in chunks 175 mL
    ¼ tsp almond extract 1 mL

    Filling:
    1 pkg SHIRRIFF Lemon Pie Filling and Dessert Mix
    3 eggs, separated 3
    1/3 cup sugar 75 mL


    For pastry, reserve 2 tbsp (30 mL) almonds for garnish; place remaining in food processor (or bowl) with remaining pastry ingredients. Process (or cut in with pastry blender) until well blended. Press evenly into 10" (25 cm) flan pan or 9" (23 cm) pie plate. Bake at 425°F (220°C) 12-14 minutes or until lightly browned. Cool.

    For filling, prepare lemon pie filling according to package directions using 3 egg yolks. Pour into pie shell. Prepare meringue with 3 egg whites and 1/3 cup (75 mL) sugar as directed on package. Spread over filling. Sprinkle with reserved almonds. Bake at 350°F (180°C) 10-12 minutes. Cool. Serves 10.

    Prep Time: 20 minutes Cook Time: 20-24 minutes

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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.



    Heavenly Lemon Frosted Cake

    Prep time: 20 minutes; Bake time: 35 minutes

    1 pkg (520 g) SHIRRIFF Added Touch White Cake Mix (plus ingredients to make it) 1
    1 pkg (212 g) SHIRRIFF Lemon Pie Filling & Dessert Mix 1
    1 egg 1
    1/3 cup cold water 75 mL
    1 3/4 cups boiling water 425 mL
    2 cups whipped topping 500 mL


    Prepare and bake cake mix according to package directions using two 9” (23 cm) round layer cake pans. Cool.

    Prepare lemon pie filling according to package directions using egg, cold water and boiling water as listed above. Cover the surface with plastic wrap; refrigerate until cool.

    Place one cake layer on serving plate and spread with 1 cup (250 mL) lemon filling. Place second layer on top. Fold whipped topping into remaining lemon filling; spread over top and sides of cake. Refrigerate until set. Serves 12 to 15.

    Microwave Directions: In 8 cup (2 L) microwaveable bowl, cook pie filling, uncovered, on HIGH 2 to 4 minutes, stirring after each minute, until mixture starts to boil.

    Per serving: 291 Cal; 3.3 g Pro; 12.1 g Fat; 42.9 g

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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    No Bake Lemon Cheesecake
    INGREDIENTS:
    2tenderflake frozen pie shells2

    1 pkgShirriff Lemon Pie Filling212 g

    2eggs, separated2

    1 pkgunflavoured gelatin7 g

    1 pkgcream cheese, softened250 g

    1/4 cupgranulated sugar60 mL

    1 cupwhipping cream250 mL

    1 pkgDr. Oetker Whip it10 g

    1 pkgDr. Oetker Vanilla Sugar90 g

    DIRECTIONS:
    Bake pie shells according to package directions. Allow to cool.
    Prepare Shirriff Lemon Pie Filling according to package directions; omit butter (Reserve egg white for cheese mixture)
    Dissolve gelatin in 1/4 cup (50 mL) water. Stir into pie filling until dissolved completely. Place plastic wrap onto surface of hot filling to prevent skin formation; cool in refrigerator.
    Blend cream cheese with sugar until smooth. Reserve 1 cup (250 mL) of pie filling for top; blend remainder into cream cheese.
    Whip cream with Dr. Oetker Whip it and Dr. Oetker Vanilla Sugar (reserve 3/4 cup for garnish); fold remaining cream into cream cheese.
    Beat eggs until they form stiff peaks. Fold into cream cheese. Pour completed cream cheese filling into the bake pie shells, smooth top. Cool for 15 minutes.
    Spread reserved lemon pie filling over top. Chill for 2-3 hours. Garnish with whipped cream and other desired decoration.
    Makes 2 9" pies.
    Suggestions: Shirriff Lemon Pie Filling can be cooked easily in microwave.


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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Wow---- 5 minutes and I have 3 replies!!!

    Thank you Red. -- and thanks again for my lovely Xmas Ornament - Put it in the China Cabinet.

    Heidi
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Lemon Chiffon Pie

    I adapted the recipe I found on an old box of Shirriff Lemon Pie Filling and
    got good results. The only thing I found was that the crust probably could
    have used more butter or adhesive, it could be that I didn't let it cool
    long enough, it looked to good. The next day the crust was much firmer.


    2 cups GF Corn flakes crushed (I used Natures Path - Honey'd Cornflakes**)
    (makes approximately 1 cup crushed, could use more for a thicker crust)
    1/2 cup finely chopped pecans
    2 tbsp sugar
    1/4 cup melted butter/margarine

    Shirrif Lemon Pie filling
    1/3 cup cold water
    2 eggs yolks (save the whites)
    2 cups boiling water
    1 tbsp butter
    2 egg whites
    2 tbsp sugar

    1. Combine the crushed cereal with pecans, and 2 tbsp sugar. Stir in
    melted butter. Set aside 2 tbsp for garnishing finished pie and press
    remaining mixture evenly around side and base of a 9" pie plate.

    2. Bake at 400F (200C) for 5-6 minutes. Chill.

    3. Prepare pie filling according to package. Let cool 10 minutes stirring
    occasionally.

    4. Meanwhile beat egg whites until soft peaks form, beat in 2 tbsp sugar
    until stiff peaks form. Gently fold eggs into pie filling.

    5. Spoon into pie shell and garnish with reserved crumbs. Chill 2-3 hrs
    before serving.

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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    1 cup all purpose flour 250 ml

    1/4 cup granulated sugar 50 ml
    1/2 cup butter 125 ml
    1/3 cup raspberry jam 75 ml
    2 eggs 2
    1 pkg (212 g) Shirriff Lemon Pie Filling 1
    1/2 cup ground almonds 125 ml
    1/4 cup sliced almonds 50 ml

    1. In food processor, mix flour and sugar; blend in butter until mixture clumps together. Press firmly into 8" (20 cm) square pan. Bake at 350°F (180°C) 15- 18 minutes or until lightly browned. Remove from oven and spread with jam.

    2. Beat eggs until light and creamy. Beat in pie filling powder and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20- 25 minutes or until set and firm to touch. Cool. Cut into squares. Makes 25 squares.

    Hints: If you do not have a food processor, simply cut in butter with pastries blender or two knives.

    For Lemon Coconut Squares substitute 1½ cups (375 ml) flaked coconut for the ground almonds and omit sliced almonds.
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Posted by: mamashir Replies: 0 Posted on: 4/13/2003 7:04:48 PM
    #T166614
    Tangy Lemon Lime Tarts
    18 (3in) tart shells
    ! pkg. Shirriff Lemon pie Filling
    1 1/2 tsp. grated lime rind
    1 tbsp. lime juice
    Whipped topping
    Lemon and Lime slices

    Thaw and bake tart shells
    Cool.
    Cook lemon pie filling according to pkg. using 2 WHOLE eggs instead of egg yolks.
    Remove from heat, add lime juice and rind cool 5 mins.
    Spoon to tart shells.
    Refridgeate until set.
    AT serving time garnish with whipped topping and lemon and lime slices.

    May also be made in a 9 in pie shell
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    CREAM TOPPED LEMON PIE

    1 9 in deep dish pie shell baked
    1 Shirriff lemon pie filling
    1 cup whipped topping
    1/2 cup sour cream
    grated lemon rind

    Bake pie shell, cool
    Cook pie filling according to pkg. using 2 WHOLE eggs instead of yolks.
    Pour into pie shell Refridgerate i hour
    Mix whipped topping and sour cream, spread over lemon layer.
    Refridgerate until set.
    Garnish with lemon rind.
    serves 8.
    Plain yogurt may be used instead of sour cream inthe topping but use 1/3 cup .

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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    I am glad you like it - I though the angel was beautiful.
    False
  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    bump
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    Hi!

    Twinkle just sent me a Dr. Oetker cookbook. There IS a recipe for Lemon Pudding but I'm not sure if it'll work or not for you. I'll put it on here and hopefully metric amounts will be ok.

    Lemon Pudding

    4 leaves White Gelatine
    150 ml
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  • RE: ISO: Recipes using Lemon Pie Mix, Sheriffs or Dr. Oetker's.
    I have NO idea what just happened there, but I'll try again! LOL

    Lemon Pudding

    4 leaves White Gelatine
    150 ml Lemon Juice (about 3 lemons)
    125 g Sugar
    150 g Natural Yogurt
    300 ml Chilled Whipping Cream


    Soak the gelatine in cold water, following the instructions on the packet. Heat the lemon juice in a small pan but do not let it boil.

    Squeeze the gelatine to remove some water, dissolve in the hot lemon juice, then stir in the sugar. leave the gelatine and lemon mixture to cool down, then stir in the yogurt. Refrigerate the mixture until it begins to set, stirring occasionally.

    When the mixture begins to set, whip the cream and fold in. Transfer this mixture into a glass bowl or individual bowls and refrigerate for at least 3 hours.

    Recipe from: Dr Oetker German Cooking Today
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