Melt butter in the baking dish, pour in a simple buttermilk batter, and spoon lemon pie filling over the top without stirring. After baking and a short rest, scoop out rustic portions with glossy lemon filling and serve with vanilla ice cream.
A substantial shortbread base supports the bright lemon filling in these thick, two-layer squares. Bake the crust separately, then cool and chill the bars before cutting so the layers stay defined.
A cooked blueberry layer sits beneath smooth lemon filling in a fully baked pastry shell. After the filling sets, the whole pie is crowned with tall, pale lavender Swiss meringue and served the same day.
These four-inch lemon pies pair hand-crimped pastry with a thick, tart filling that sets for a clean cut. A small dollop of cooked, unbrowned meringue leaves the yellow filling visible, while a thin lemon wedge finishes each pie.
A seeded, thin-skinned lemon gives this blender pie its bright flavor. The custard bakes uncovered in a crimped deep-dish crust, developing a lightly cracked golden top. Cool and chill it before cutting into the soft yellow filling.
A deep-dish graham crust holds this tall, sweet-tart lemonade pie. Cream cheese helps the no-bake filling keep its shape after a full chill; whipped topping, small lemon wedges, and mint finish each slice.
A cooked lemon custard, gelatin, and whipped egg whites make this chilled chiffon pie light yet sliceable. Fill a blind-baked pastry shell, chill until set, then finish with whipped cream and a light scatter of lemon zest.
This French lemon tart has a thin, golden fluted shell and a smooth baked filling made with fresh lemon juice and zest. Chill it until firm, then serve individual wedges with softly whipped cream and a little zest.
Fresh lemon juice and zest brighten the creamy filling in this deep-dish graham cracker pie. A short bake followed by a long refrigerator chill produces tall, clean slices ready for a dollop of whipped cream.