Layered Lemon Pies

By Janes_kitchen

Ingredients

• SECOND LAYER:
• pastry for 2 single-crust pies (9")
• 1-1/2 C sugar
• 6 TBL cornstarch
• 1/4 tsp salt
• 2 C cold water
• 3 egg yolks, beaten1/3 C lemon juice
• 1/4 C butter, cubed
• 1 tsp grated lemon peel
• 1 tsp lemon extract
• 1 pkg (8oz) cream cheese, softened
• 1 C confectioners sugar
• 1-1/2 C cold 2% milk
• 2 pkg (3.4oz) each instant lemon pudding mix
• TOPPING:
• 1 pkg (8oz) cream cheese - softened
• 1 C confectioners' sugar
• 1 carton (16oz) frozen whipped topping, thawed

Preparation

Step 1

line 2 9" pie plates w/ pastry
trim & flute edges
line unpricked pastry w/ double thickness of heavy duty foil
bake @ 450 for 8 min
remove foil
bake 5-7 min longer or until golden brown
cool on wire racks

in lg. saucepan, combine sugar, cornstarch & salt
stir in water until smooth
cood & stir over med-high heat until thickened & bubbly
reduce heat
cook & stir 2 min. longer
remove from heat

stir sm. amount of hot filling into egg yolks
return all to pan, stirring constantly
bring to gentle boil
cook & stir 2 min. longer
remove from heat
gently stir in lemon juice, butter, lemon peel & extract
cool to room temp without stirring
spread lemon mix. into crusts
refrig for 30 min or until firm

in lg bowl, beat cream cheese & confectioners sugar until smooth
gradually beat in milk
add pudding mix
beat 2 min longer
let stand for 2 min or until soft-set
gently spread into pies
refrig for 30 min or until set

FOR TOPPING:
in lg. bowl, beat cream cheese & confectioners sugar until smooth
fold in whipped topping
spread over tops of pies
refrig until set