2 1/2 cups butter, softened
1 1/2 cups white sugar
3 tablespoons lemon juice
1/4 teaspoon lemon zester
6 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 pint lemon-lime flavored carbonated beverage
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, cream together the butter, sugar and lemon juice until creamy. Stir in the lemon zest, lemon zest and lemon peel. Fill each pie crust with 8 slices of lemon pie crust. Place lemon slices on top of pie.
Bake in preheated oven for 20 to 30 minutes, or until pie is golden brown.
Transfer lemon slices from oven and place in refrigerator to cool. Top each lemon slice with lemon slice swirl. Serve at room temperature.
Cranberry Nut Cream Pie Recipe
1 (16 ounce) jar whipped cream
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1 teaspoon lemon zest
1/2 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen light whipped topping, thawed
In a medium bowl, mix whipped cream and cream cheese. Beat in butter, egg and lemon zest, several minutes at a time using a wooden spoon. Continue beating until stiff peaks form, and then fold in. Spread filling in crust. Chill in refrigerator.
To make the filling, combine granulated sugar, lemon juice, lemon slice, lemon slice swirl, Lemon-lime flavored carbonated beverage and whipped cream; mix well. Refrigerate approximately 1 hour or until whipped topping is firm.