Layered Lemon Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 2 baked 9 inch pie crusts
First Layer:
1-1/2 cups sugar
6 T. cornstarch
1/4 tsp. salt
2 cups cold water
3 large egg yolks, beaten
1/3 cup lemon juice
1/4 cup butter,cubed
1 tsp. lemon zest
1 tsp. lemon extract
3 drops yellow food coloring, optional
Second Layer:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1-1/2 cups milk
2 pkg. (3.4 oz. each) instant lemon pudding mix
Topping:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 carton (16 oz.) frozen whipped topping, thawed
1 tsp. vanilla
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Directions: |
Directions:First Layer: In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over hedium high heat until thickened and bubbly. Reduce heat: cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks to temper; return all to saucepan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.
Second Layer: In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes. Let stand 2 minutes until soft-set. Gently spread on top of first layer. Refrigerate another 30 minutes.
Topping: In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set. Yield: 2 pies |
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This recipe for Layered Lemon Pie is from