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Layered Lemon Pies

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Ingredients

  • SECOND LAYER:
  • Pastry for two single-crust pies (9 inches)
  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups cold water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract
  • 3 drops yellow food coloring, optional
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1-1/2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed

Details

Servings 20

Preparation

Step 1

•Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at
450° for 8 minutes. Remove foil; bake 5-7 minutes longer or
until golden brown. Cool on wire racks.

•In a large saucepan, combine the sugar, cornstarch and salt. Stir in
water until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the 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
minutes longer. Remove from the heat. Gently stir in the lemon
juice, butter, lemon peel, extract and food coloring if desired.
Cool to room temperature without stirring. Spread lemon mixture into
crusts. Refrigerate for 30 minutes or until firm.

•In a large bowl, beat cream cheese and confectioners' sugar until
smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes
longer. Let stand for 2 minutes or until soft-set. Gently spread
into pies. Refrigerate for 30 minutes or until set.

•For topping, in a large bowl, beat cream cheese and confectioners'
sugar until smooth. Fold in whipped topping. Spread over tops of
pies. Refrigerate until set. Yield: 2 pies (10 servings each).

Nutrition Facts: 1 piece equals 428 calories, 21 g fat (13 g saturated fat), 68 mg cholesterol, 321 mg sodium, 56 g carbohydrate, trace fiber, 4 g protein.

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