18 Delicious Lucky Leaf Lemon Pie Filling Recipes Creative

Ready to add a zesty twist to your dessert repertoire? Our collection of 18 Delicious Lucky Leaf Lemon Pie Filling Recipes is here to inspire your next baking adventure. From classic pies to creative twists, these recipes promise to delight your taste buds and impress your guests. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Let’s dive into the lemony goodness!

Classic Lucky Leaf Lemon Meringue Pie

Dessert doesn’t get more classic than this—Lucky Leaf Lemon Meringue Pie, a perfect balance of tart and sweet with a cloud-like topping.

Ingredients

• 1 pre-made pie crust (I always go for the buttery, flaky kind)
• 1 can Lucky Leaf Lemon Pie Filling (the secret to its perfect consistency)
• 3 large eggs, separated (room temp eggs whip up better)
• 1 cup sugar (granulated works best for that crisp meringue)
• 1/4 tsp cream of tartar (a little goes a long way for stability)
• 1/2 tsp vanilla extract (pure vanilla adds depth)

Instructions

1. Preheat your oven to 350°F. Blind bake the pie crust for 10 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent bubbling.
2. Spread the Lucky Leaf Lemon Pie Filling evenly into the baked crust.
3. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Tip: Ensure no yolk is present for maximum volume.
4. Gradually add sugar and vanilla, beating until stiff, glossy peaks form. Tip: The meringue is ready when it doesn’t slide out of the bowl.
5. Spread the meringue over the lemon filling, sealing to the edges. Bake at 350°F for 10-12 minutes until golden.

The pie emerges with a crisp meringue topping, contrasting the smooth, tangy lemon beneath. Serve chilled with a sprinkle of lemon zest for an extra zing.

Lucky Leaf Lemon Cream Pie

This Lucky Leaf Lemon Cream Pie is a zesty, creamy delight that’s surprisingly simple to make. The bright lemon flavor paired with a silky cream filling makes it a perfect dessert for any occasion.

Ingredients

– 1 9-inch pre-baked pie crust (I like mine slightly golden for extra crunch)
– 1 can (14 oz) Lucky Leaf Lemon Pie Filling (the secret to its vibrant flavor)
– 1 cup heavy cream (chilled, for best whipping results)
– 1/2 cup powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– Zest of 1 lemon (for that fresh, citrusy kick)

Instructions

1. Preheat your oven to 350°F if you’re baking your own pie crust; bake until golden, about 10-12 minutes, then let it cool completely.
2. In a large bowl, whip the heavy cream on high speed until soft peaks form, about 3 minutes.
3. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form, about 2 more minutes.
4. Gently fold in the Lucky Leaf Lemon Pie Filling and lemon zest until fully incorporated.
5. Spoon the mixture into the cooled pie crust, smoothing the top with a spatula.
6. Chill the pie in the refrigerator for at least 4 hours, or until set.
7. Before serving, garnish with additional lemon zest or whipped cream if desired.
Dessert is ready when the filling is firm to the touch. The pie offers a delightful contrast between the creamy filling and the crisp crust. Serve chilled with a sprinkle of lemon zest for an extra zing.

No-Bake Lucky Leaf Lemon Pie

Here’s a refreshing dessert that requires zero oven time. Perfect for those sweltering summer days when you crave something sweet but can’t bear to turn on the oven.

Ingredients

• 1 can (14 oz) Lucky Leaf Lemon Pie Filling – the star of the show, with just the right balance of tart and sweet.
• 1 pre-made graham cracker crust – saves time and delivers that classic crunch.
• 1 cup heavy whipping cream – cold, for peaks that hold their shape.
• 2 tbsp powdered sugar – dissolves effortlessly into the cream.
• 1 tsp vanilla extract – my secret for depth of flavor.

Instructions

1. In a large bowl, whip the heavy cream on high speed until soft peaks form, about 3 minutes. Tip: Chill your bowl and beaters for 10 minutes beforehand for best results.
2. Add powdered sugar and vanilla extract to the whipped cream. Continue whipping until stiff peaks form, about 1 more minute.
3. Gently fold the Lucky Leaf Lemon Pie Filling into the whipped cream until fully incorporated. Tip: Fold slowly to keep the mixture light and airy.
4. Spoon the lemon cream mixture into the graham cracker crust, spreading evenly with a spatula. Tip: For a smoother top, dip the spatula in warm water before spreading.
5. Refrigerate the pie for at least 4 hours, or until set. Overnight is ideal for the flavors to meld.

Outcome is a creamy, dreamy pie with a vibrant lemon flavor that’s not too heavy. Serve chilled with a sprinkle of lemon zest or fresh berries on top for an extra pop of color and flavor.

Lucky Leaf Lemon Chiffon Pie

This lemon chiffon pie is a breeze to make, with a light, airy texture that’s perfectly balanced by the tangy lemon flavor.

Ingredients

• 1 9-inch graham cracker crust (store-bought saves time, but homemade adds a special touch)
• 1 can Lucky Leaf Lemon Pie Filling (the secret to its vibrant flavor)
• 1 cup heavy whipping cream (chilled for best results)
• 1/4 cup powdered sugar (for just the right sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F to toast the graham cracker crust for 5 minutes. This step enhances the crust’s flavor and texture.
2. While the crust cools, pour the Lucky Leaf Lemon Pie Filling into a large bowl. Gently fold in the vanilla extract to combine.
3. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. This is key for that airy chiffon texture.
4. Carefully fold the whipped cream into the lemon mixture until no white streaks remain. Overmixing can deflate the cream, so be gentle.
5. Pour the filling into the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.

Light and fluffy, this pie delivers a refreshing citrus punch. Serve chilled with a dollop of extra whipped cream or fresh berries for a colorful contrast.

Lucky Leaf Lemon Icebox Pie

Dessert doesn’t get easier or more refreshing than this. Lucky Leaf Lemon Icebox Pie is a no-bake wonder that’s perfect for beating the summer heat.

Ingredients

• 1 can (14 oz) Lucky Leaf Lemon Pie Filling – the star of the show, no substitutes.
• 1 pre-made graham cracker crust – saves time, but homemade is great too.
• 1 cup heavy whipping cream – cold, for best peaks.
• 2 tbsp powdered sugar – dissolves easier than granulated.
• 1 tsp vanilla extract – pure, for that deep flavor.

Instructions

1. Open the Lucky Leaf Lemon Pie Filling and pour it into the graham cracker crust. Spread evenly with a spatula.
2. In a large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, about 3 minutes.
3. Spread the whipped cream over the lemon filling, covering it completely. Use the back of a spoon to create decorative peaks.
4. Chill the pie in the refrigerator for at least 4 hours, or until set. Overnight is better for firmer texture.
5. Serve cold. Garnish with lemon zest or graham cracker crumbs if desired.

Just the right balance of tart and sweet, this pie’s creamy texture melts in your mouth. Try serving it with a drizzle of raspberry sauce for an extra pop of color and flavor.

Lucky Leaf Lemon Coconut Pie

Whipping up this Lucky Leaf Lemon Coconut Pie is a breeze, perfect for those last-minute dessert cravings. Its zesty lemon and sweet coconut flavors blend seamlessly for a refreshing treat.

Ingredients

• 1 9-inch pre-baked pie crust (I always go for a buttery, flaky crust for extra texture)
• 1 can (14 oz) Lucky Leaf Lemon Pie Filling (the star of the show, no substitutes)
• 1 cup sweetened shredded coconut (toasted lightly for a nutty flavor)
• 1/2 cup heavy cream (chilled, for whipping)
• 2 tbsp powdered sugar (for that perfect sweetness in the cream)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F to toast the coconut. Spread it evenly on a baking sheet and bake for 5-7 minutes until golden. Watch closely to avoid burning.
2. Let the coconut cool slightly, then mix half into the Lucky Leaf Lemon Pie Filling. This adds texture and depth to every bite.
3. Pour the lemon-coconut mixture into the pre-baked pie crust, spreading evenly.
4. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This should take about 3-4 minutes on high speed.
5. Spread the whipped cream over the pie filling, then sprinkle the remaining toasted coconut on top for garnish.
6. Chill the pie in the refrigerator for at least 2 hours before serving. This sets the filling and melds the flavors beautifully.

Just imagine the creamy, tangy lemon filling against the crunchy, toasted coconut topping. Serve chilled with a drizzle of caramel for an extra decadent touch.

Lucky Leaf Lemon Blueberry Pie

Unbelievably easy and delicious, this pie combines tart lemons and sweet blueberries for a perfect summer dessert.

Ingredients

• 1 Lucky Leaf premium lemon pie filling (because homemade is great, but convenience wins sometimes)
• 2 cups fresh blueberries (the juicier, the better)
• 1 pre-made pie crust (I swear by the frozen ones for flakiness)
• 1 tbsp sugar (for that extra sprinkle of sweetness)
• 1 egg, beaten (room temp eggs mix better, just saying)

Instructions

1. Preheat your oven to 375°F. A hot oven is key for a crispy crust.
2. Spread the Lucky Leaf lemon pie filling evenly into the pie crust. Smooth it out with the back of a spoon.
3. Gently fold the blueberries into the filling. Try not to crush them to keep those bursts of flavor.
4. Brush the edges of the pie crust with the beaten egg. This gives it that golden, bakery-quality finish.
5. Sprinkle the tablespoon of sugar over the top. It’s not just for taste; it adds a slight crunch.
6. Bake for 25 minutes, or until the crust is golden and the filling is bubbly. Watch for that perfect color.
7. Let the pie cool for at least 2 hours before slicing. Patience pays off with cleaner slices.

Flaky crust meets a tangy-sweet filling that’s bursting with blueberries. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate contrast.

Lucky Leaf Lemon Raspberry Pie

Craving a dessert that’s both tart and sweet? This Lucky Leaf Lemon Raspberry Pie hits the spot with its vibrant flavors and creamy texture.

Ingredients

• 1 9-inch pre-made pie crust (I always go for the buttery, flaky kind)
• 1 can Lucky Leaf Lemon Pie Filling (the secret to its perfect consistency)
• 1 cup fresh raspberries (plus a handful for garnish)
• 1/2 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (for that just-right sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust into a 9-inch pie dish, pressing gently against the bottom and sides.
2. Bake the crust for 10 minutes, or until lightly golden. Let it cool completely on a wire rack.
3. Spread the Lucky Leaf Lemon Pie Filling evenly over the cooled crust.
4. Arrange the fresh raspberries on top of the lemon filling, pressing them in slightly.
5. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Spread the whipped cream over the raspberries, covering them completely.
7. Garnish with additional raspberries. Chill the pie in the refrigerator for at least 2 hours before serving.

This pie offers a delightful contrast between the creamy whipped topping and the zesty lemon-raspberry base. Serve it chilled with a drizzle of raspberry coulis for an extra touch of elegance.

Lucky Leaf Lemon Strawberry Pie

Nothing beats the refreshing combo of lemon and strawberry in a pie, especially when it’s as easy to make as this one. Perfect for summer gatherings or a sweet treat any day.

Ingredients

• 1 Lucky Leaf Lemon Pie Filling (21 oz) – saves time without sacrificing flavor.
• 1 9-inch pie crust, pre-made – because homemade is great, but we’re keeping it simple.
• 2 cups fresh strawberries, sliced – the fresher, the better for that juicy bite.
• 1 tbsp lemon zest – for that extra zing.
• 1/2 cup whipped cream – optional, but who are we kidding, it’s a must.

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key to a golden crust.
2. Place the pie crust in a 9-inch pie dish. Gently press it down to remove any air pockets.
3. Spread the Lucky Leaf Lemon Pie Filling evenly over the crust. Smooth it out with a spatula for an even layer.
4. Arrange the sliced strawberries on top of the filling. Get creative with the pattern for a pretty presentation.
5. Sprinkle the lemon zest over the strawberries. This adds a bright flavor contrast.
6. Bake for 25 minutes, or until the crust edges are golden. Keep an eye on it to prevent over-browning.
7. Let the pie cool for at least 30 minutes before serving. Patience ensures the filling sets properly.
8. Top with whipped cream just before serving. It adds a creamy texture that complements the tartness.

The pie offers a delightful contrast between the creamy filling and the fresh strawberries. Serve it chilled for an extra refreshing dessert, or pair with a scoop of vanilla ice cream for indulgence.

Lucky Leaf Lemon Key Lime Pie

Here’s a pie that balances tart and sweet perfectly, with a creamy texture that’s irresistible. Lucky Leaf Lemon Key Lime Pie is a no-bake delight that’s as easy to make as it is delicious.

Ingredients

• 1 9-inch graham cracker crust (store-bought is fine, but homemade adds a special touch)
• 1 can (14 oz) sweetened condensed milk (I swear by the Eagle Brand for its consistency)
• 1/2 cup fresh lemon juice (about 3 lemons, squeezed right before use for the brightest flavor)
• 1/2 cup fresh key lime juice (about 10-12 key limes, and yes, the extra effort is worth it)
• 1 cup heavy whipping cream (chilled, for a lighter filling)
• 1 tbsp powdered sugar (just a hint to sweeten the whipped cream topping)
• Zest of 1 lemon (for garnish, and it adds a pop of color)

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, lemon juice, and key lime juice until fully combined. The mixture will thicken slightly as you whisk.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold this gently into the lemon-lime mixture to keep the filling light and airy.
3. Pour the filling into the graham cracker crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set. Tip: Covering the pie with plastic wrap prevents a skin from forming on the surface.
4. Before serving, garnish with lemon zest for a fresh, citrusy aroma. Tip: For an extra decorative touch, add thin lemon slices around the edge.
5. Serve chilled. The pie slices best when cold, so keep it refrigerated until the last minute.

Bright flavors and a creamy, dreamy texture make this pie a standout. Try serving it with a dollop of extra whipped cream and a sprinkle of graham cracker crumbs for added crunch.

Lucky Leaf Lemon Cheesecake Pie

Baking this Lucky Leaf Lemon Cheesecake Pie is a breeze, and the result is a creamy, tangy delight that’s perfect for any occasion.

Ingredients

• 1 9-inch graham cracker crust (store-bought saves time, but homemade adds love)
• 2 8-oz packages cream cheese, softened (room temp blends smoother)
• 1 can Lucky Leaf Lemon Pie Filling (the secret to its vibrant flavor)
• 1/2 cup granulated sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 2 large eggs (room temp for even mixing)
• 1 cup sour cream (full fat for richness)

Instructions

1. Preheat your oven to 350°F. This ensures even baking.
2. In a large bowl, beat the cream cheese until smooth. Tip: Scrape the bowl sides to avoid lumps.
3. Add the sugar and vanilla, beating until fully incorporated.
4. Beat in the eggs one at a time, mixing just until blended. Overmixing can cause cracks.
5. Fold in the sour cream gently to keep the mixture light.
6. Pour half the cream cheese mixture into the crust. Spoon half the lemon pie filling over it. Repeat layers.
7. Use a knife to swirl the layers slightly for a marbled effect.
8. Bake for 35 minutes, or until the center is almost set. It will firm up as it cools.
9. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours. Tip: Overnight chilling enhances the flavors.

You’ll love the creamy texture with bursts of lemon. Serve chilled with a dollop of whipped cream for extra indulgence.

Lucky Leaf Lemon Custard Pie

Craving a dessert that’s both tangy and creamy? This Lucky Leaf Lemon Custard Pie hits the spot with its smooth filling and crisp crust.

Ingredients

• 1 pre-made pie crust (I always go for the buttery, flaky kind)
• 1 can Lucky Leaf Lemon Pie Filling (the secret to its perfect consistency)
• 3 large eggs (room temperature blends better)
• 1 cup heavy cream (for that rich, velvety texture)
• 1/2 cup sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (pure extract makes a difference)

Instructions

1. Preheat your oven to 350°F. This ensures even baking.
2. Place the pie crust in a 9-inch pie dish. Press it gently against the sides and bottom.
3. In a large bowl, whisk together the Lucky Leaf Lemon Pie Filling, eggs, heavy cream, sugar, and vanilla extract until smooth. Tip: Strain the mixture for an extra smooth custard.
4. Pour the filling into the pie crust. Tap the dish lightly to remove air bubbles.
5. Bake for 45 minutes, or until the center is set but still slightly wobbly. Tip: Cover the edges with foil if they brown too quickly.
6. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving. Tip: Chilling overnight enhances the flavors.

Bright and luscious, this pie offers a delightful contrast between the zesty lemon and sweet custard. Serve it with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Lucky Leaf Lemon Angel Pie

Kick off your dessert game with this zesty, cloud-like pie that’s as light as it is luscious. Perfect for summer gatherings or when you crave something sweet without the heaviness.

Ingredients

• 1 9-inch pre-baked pie shell (I swear by the flakiness of homemade, but store-bought works in a pinch)
• 1 can (14 oz) Lucky Leaf Lemon Pie Filling (the secret to its perfect balance of sweet and tart)
• 3 large egg whites, room temperature (they whip up fluffier this way)
• 1/4 tsp cream of tartar (don’t skip this; it stabilizes the meringue)
• 1/2 cup granulated sugar (adds just the right sweetness)
• 1/2 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking of the meringue.
2. Spread the Lucky Leaf Lemon Pie Filling evenly into the pre-baked pie shell. Smooth the top with a spatula.
3. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Tip: Ensure no yolk gets in; it prevents whites from peaking.
4. Gradually add the sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form. This takes about 5 minutes.
5. Beat in the vanilla extract until just combined. Overbeating can deflate the meringue.
6. Spread the meringue over the lemon filling, sealing to the edges. Use the back of a spoon to create peaks.
7. Bake for 10-12 minutes, or until the meringue is golden brown. Watch closely to avoid burning.

Golden peaks crown this pie, offering a crisp contrast to the creamy lemon beneath. Serve chilled for a refreshing twist, or at room temperature to fully savor the meringue’s texture.

Lucky Leaf Lemon Sponge Pie

Make this Lucky Leaf Lemon Sponge Pie when you crave a dessert that’s both tangy and sweet. It’s a breeze to whip up, perfect for any occasion.

Ingredients

• 1 cup Lucky Leaf Lemon Pie Filling – the star of the show, always delivers that perfect lemony zing.
• 3 large eggs – I prefer room temp eggs here for a smoother mix.
• 1 cup granulated sugar – just the right amount to balance the tartness.
• 1/2 cup unsalted butter, melted – extra virgin olive oil is my go-to, but butter works best here.
• 1 tsp vanilla extract – a splash enhances all the flavors.
• 1 9-inch unbaked pie crust – homemade or store-bought, both do the trick.

Instructions

1. Preheat your oven to 350°F. A steady temperature is key for the perfect bake.
2. In a large bowl, whisk together the eggs and sugar until light and fluffy. This incorporates air, making the pie lighter.
3. Stir in the melted butter and vanilla extract until well combined. Tip: Let the butter cool slightly to avoid cooking the eggs.
4. Fold in the Lucky Leaf Lemon Pie Filling gently. Overmixing can deflate the batter.
5. Pour the mixture into the unbaked pie crust, smoothing the top with a spatula.
6. Bake for 45 minutes or until the top is golden and the center is set. Tip: Check at 40 minutes to prevent overbaking.
7. Allow the pie to cool on a wire rack for at least 1 hour before serving. This helps the filling set properly.

Airy and light, this pie offers a delightful contrast between the creamy filling and flaky crust. Serve it chilled with a dollop of whipped cream for an extra treat.

Lucky Leaf Lemon Tart

Baking this Lucky Leaf Lemon Tart is simpler than you think, with a tangy filling and buttery crust that balances perfectly.

Ingredients

• 1 1/2 cups all-purpose flour (‘I like to sift mine for a lighter crust’)
• 1/2 cup unsalted butter, chilled and cubed (‘Cold butter is key for flakiness’)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 large eggs, room temperature (‘They blend smoother when not cold’)
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (‘Bottled just doesn’t give the same zing’)
• 1 tbsp lemon zest (‘For that extra punch of flavor’)
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch tart pan.
2. In a food processor, combine flour, butter, 1/4 cup sugar, and salt. Pulse until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared tart pan. Chill for 15 minutes.
4. Bake crust for 15 minutes until lightly golden. Let cool slightly.
5. Whisk eggs, 1 cup sugar, lemon juice, and zest in a bowl until smooth.
6. Gently stir in heavy cream. Pour filling into the crust.
7. Bake for 25 minutes until set but still slightly wobbly in the center.
8. Cool completely on a wire rack before slicing.

Ultra-smooth and creamy, this tart pairs wonderfully with a dollop of whipped cream or fresh berries for a contrast in textures.

Lucky Leaf Lemon Pie Bars

Easy to make and impossible to resist, these Lucky Leaf Lemon Pie Bars are a zesty delight. Perfect for any occasion, they combine a buttery crust with a tangy lemon filling.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter adds richness)
• 1/4 cup powdered sugar (for that melt-in-your-mouth crust)
• 3 large eggs, room temperature (they blend smoother when not cold)
• 1 cup granulated sugar (for the perfect sweetness balance)
• 2 tbsp all-purpose flour (just a bit more to thicken the filling)
• 1/2 cup Lucky Leaf Lemon Pie Filling (the star of the show, no substitutes)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a food processor, pulse 1 cup flour, butter, and powdered sugar until crumbs form. Tip: Stop when the mixture looks like wet sand.
3. Press the mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden. Tip: Use the bottom of a glass to even it out.
4. Whisk eggs, granulated sugar, 2 tbsp flour, Lucky Leaf Lemon Pie Filling, and lemon zest until smooth. Tip: Strain the mixture for a silky texture.
5. Pour over the baked crust. Bake for 25 minutes until the filling is set but still slightly jiggly in the center.
6. Cool completely in the pan on a wire rack, then chill for at least 2 hours before cutting.

Heavenly with a dusting of powdered sugar, these bars offer a creamy, citrusy punch. Serve them chilled with a dollop of whipped cream for an extra treat.

Lucky Leaf Lemon Pie Cupcakes

Very few desserts strike the perfect balance between tangy and sweet like these cupcakes. They’re a twist on the classic lemon pie, packed into a convenient, handheld treat.

Ingredients

• 1 box Lucky Leaf Lemon Pie Filling (the secret to that authentic pie flavor)
• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, room temperature (softened butter creams better)
• 3/4 cup granulated sugar (for just the right sweetness)
• 2 large eggs (room temp eggs blend smoother into the batter)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup whole milk (the fat content adds richness)
• 1 tsp baking powder (for that perfect rise)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let cupcakes cool completely. Spoon Lucky Leaf Lemon Pie Filling over the top of each cupcake.
8. Chill for at least 30 minutes before serving to set the filling.

Here, the cupcakes boast a moist, tender crumb with a luscious lemon topping. Serve them chilled with a sprinkle of zest for an extra zing.

Lucky Leaf Lemon Pie Cookies

Kitchens across the country are about to get a little brighter with these Lucky Leaf Lemon Pie Cookies. Perfect for when you crave something sweet yet tangy, and yes, they’re as easy as pie—or cookies.

Ingredients

• 1 cup Lucky Leaf Lemon Pie Filling (the star of the show, no substitutes)
• 2 cups all-purpose flour (I swear by King Arthur for consistency)
• 1/2 cup unsalted butter, room temp (cold butter is a no-go here)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking powder (for a slight lift)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla until fully incorporated. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients.
5. Fold in the Lucky Leaf Lemon Pie Filling until just combined. Tip: Don’t overmix to keep cookies tender.
6. Scoop tablespoon-sized dough onto the prepared sheet, spacing 2 inches apart.
7. Bake for 12-14 minutes or until edges are golden. Tip: They’ll look soft but firm up as they cool.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Nowhere else will you find cookies that strike such a perfect balance between chewy and creamy. Serve them slightly warm with a dusting of powdered sugar for an extra touch of magic.

Conclusion

Whether you’re a seasoned baker or just starting out, these 18 Lucky Leaf Lemon Pie Filling recipes offer a treasure trove of inspiration to sweeten your day. From classic pies to innovative treats, there’s something for everyone to love. We’d be thrilled if you tried these recipes, shared your favorites in the comments, and pinned your must-makes on Pinterest. Happy baking!