Layered Lemon Pie

By Reen

From N. Sorenson in Taste of Home

Ingredients

• Pastry for 2 single-crust 9 inch pies
• Layer 1
• 1 1/2 c. sugar
• 6 Tb cornstarch
• 2 c. cold water
• 3 egg yolks, beaten
• 1/3 c. lemon juice
• 1/4 c. butter, cubed
• 1 tsp grated lemon peel
• 1 tsp lemon extract
• 3 drops yellow food coloring, optional
• Layer 2
• 8 oz cream cheese, softened
• 1 c. powdered sugar
• 1 1/2 c. cold milk (recommend 2%)
• 2 pkg instant lemon pudding
• Topping Layer
• 8 oz cream cheese, softened
• 1 c. powedered sugar
• 16 oz frozed whipped topping, thawed

Preparation

Step 1

Line 2 9 in. pie plates with pastry, trim and flute edges.
Line unpricked pastry with double thickness of heavy-duty foil.
Bake at 450 for 8 mins. Remove foil and bake another 5-7 mins or until golden brown. Set aside to cool

Layer 1
in large saucepan, combine the sugar & cornstarch. Stir in water until smooth.
Cook over med-high heat until thickened and bubbly. Reduce heat;cook and stir 2 mins longer. Remove from heat

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 mins longer.
Remove from heat, gently stir in the lemon juice,butter, lemon peel, extract and coloring.
Cool to room temperature without stirring.
Spread lemon mixture into crusts. Refrigerate for 30 mins or until firm

Layer 2
In large bowl; beat cream cheese and powdered sugar until smooth. Gradually beat in milk; add pudding mix and beat for 2 mins longer.
Let stand for 2 mins or until soft set.
Gently spread into pies.
Refrigerate for 30 mins or until set.

Layer 3
In large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
Spread over top of pies and refrigerate until set