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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson
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Light and fluffy cream cheese frosting is the perfect icing on any dessert!
Cream cheese and butter are sweetened with powdered sugar and vanilla for a rich frosting.
Spread it over cakes, muffins, and other baked goodies.
This homemade cream cheese frosting recipe is delicious over carrot cake or cinnamon rolls.
Cream Cheese – Use any brand of full-fat cream cheese in the block form, not spreadable cream cheese in tubs. Reduced-fat cream cheese is not recommended as it can produce a runny frosting.
Butter – For baking and sweet recipes, I prefer to use unsalted sticks of butter and add a pinch of salt. If you do have salted butter, it will still work – skip the salt in the recipe.
Vanilla – Although it’s a bit pricey, real vanilla extract gives the best flavor. Imitation vanilla extract does work if it’s what you have on hand.
Powdered sugar – Also known as confectioners sugar, powdered sugar contains a little cornstarch to prevent caking and makes for a smooth frosting.
If you’re out of powdered sugar, you can make your own with granulated sugar. In a blender or food processor, blend a ratio of 1 cup of granulated sugar with 1 tablespoon of cornstarch on high until it is fluffy and powdered. Measure the sugar for your recipe after it is powdered.
Variations – Add or substitute lemon juice and zest for the vanilla to give your frosting more tang. For a runnier icing, add a few drops of water.
This is an easy recipe that comes together in minutes!
Use immediately or cover and refrigerate for up to 5 days.
These frosting recipes are perfect to top a cupcake, cookies or your favorite layered cake!
Did you make this Cream Cheese Frosting? Leave us a rating and a comment below!
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Holly Nilsson
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This is the only lemon meringue pie recipe you’ll ever need!
A buttery homemade pie crust is filled with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.
It takes a little time, but this pie is a masterpiece and relatively easy to make!
A couple of tips to juice and zest a lemon:
Zest – The key to zesting is to remove only the yellow part of the lemon skin, as the white pith underneath can be bitter. Use a zester, a microplane grater, or the finest side of a box grater. Typically, you’ll get about 1 tablespoon of zest from each lemon.
Juice – To get the most juice from your lemons, ensure they are at room temperature. If your lemon has been refrigerated, simply microwave it for about 15 seconds before juicing.
Place the lemon on the counter and, using the heel of your hand, roll it while applying pressure. Cut the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.
Keep leftover lemon meringue pie in the refrigerator for up to 2 days covered lightly in plastic wrap.
The pie crust can be baked up to a day early so it’s cooled enough for the filling. Double up on this pie crust recipe and keep it in the freezer for up to 3 months.
Lemon meringue pie can be frozen (technically, ANY pie can be frozen), but due to the corn starch in the filling and the nature of the meringue, it will not thaw well so it’s not recommended.
Did your family love this Lemon Meringue Pie recipe? Leave us a comment and a rating below!
This Lemon Meringue Pie recipe is cool, creamy, and tangy with a perfect cloud of toasted meringue on top!
In a medium bowl, stir together the flour, sugar, and salt. Use a pastry cutter or fork to cut in chilled butter until it reaches pea-sized chunks.
Gradually add in cold water, stirring each time until the dough can be pressed together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425°F.
Lightly flour the surface and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.
Gently press into the pie plate and over the sides. Trim the edges and crimp as desired. Poke the bottom and the sides with the tines of a fork all over to help prevent puffing (or line pie crust with parchment and use pie weights if you have them).
Bake for 12-15 minutes or until the pie crust is baked through and light golden brown. Set aside while you make the filling.
In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
Cook over medium to medium-high heat, whisking constantly until the mixture comes to a boil and thickens. It will be slightly thicker than pudding. This can take 10-15 minutes, but don’t rush it. Once thickened, remove from heat and stir in butter.
Pour hot filling into the pie crust, set aside and prepare the meringue.
Preheat the oven to 375°F.
In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
In the bowl of a stand mixer fitted with a whisk attachment, or a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
Gradually add in the sugar, beating until stiff glossy peaks form.
Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
Bake at 375°F for 5-8 minutes or just until the tops of the meringue are light golden brown — don’t overbake.
Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
Slice and serve.
Calories: 467 | Carbohydrates: 74g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Lemon Meringue Pie is best enjoyed shortly after preparing, but it does need to be refrigerated to set. I like to make this pie the day before, then chill overnight uncovered. It slices easily but is still fresh. Leftovers can be stored on the counter for a couple of hours, but will ultimately need to be refrigerated. Your pastry may not be quite as flaky the next day, but it will still be delicious!
If you’re in a pinch, you can use a store-bought lemon filling or even a store-bought refrigerated pie crust to save yourself some time. The important thing is that your filling is hot when your meringue goes on, which prevents weeping.
This pie can be served either at room temperature or chilled.
If you’re a lemon lover like myself, you might want to check out this blueberry lemon bread or this no-bake lemon cheesecake, too!
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Ashley Fehr
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Blueberry Pie is a classic dessert that has been passed down for generations.
Sweet juicy blueberries are baked in a tender, flaky pie crust until golden brown and bubbly.
Serve blueberry pie a la mode with vanilla ice cream!
Pastry – If time allows, a homemade pie pastry is great but it’s totally okay to use ready to bake pie crust (fresh or frozen) too. If you prefer a crumb topping, like in my easy apple crumb pie, you can replace the top crust with a crumb topping!
Baking – When baking a pie, the outer crust can brown faster than the rest. To over browning, use a pie shield or cover the edges with foil if they are browned before the rest of the pie.
This blueberry pie recipe thickens much better with fresh blueberries. While fresh berries are preferable, they’re not always available (or can be very expensive) so frozen blueberries are a good substitute.
Cook until the pie filling begins to bubble and the crust is golden brown. Once the blueberry pie is perfectly done, be sure to allow time to cool and set.
Blueberries are great in pies but they’re perfect for lots of other baked goods as well!
Did you enjoy this Homemade Blueberry Pie? Leave us a comment and a rating below!
Tender flaky pie crust filled with a sweet lemon-kissed blueberry filling.
Preheat oven to 400°F. Adjust a rack to the bottom of the oven.
In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.
Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.
Cool for at least 2 hours before serving.
Calories: 344 | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 136mg | Fiber: 3g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 16.1mg | Calcium: 22mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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