Ingredients: |
Ingredients: Pastry for two single-crust pies (9 inch)
1½ c. sugar
6 T. cornstarch
1/4 t. salt
2 c. cold water
3 egg yolks, beaten
1/3 c. fresh lemon juice
1/4 c. butter, cubed
1 t. grated lemon peel
1 t. lemon extract
SECOND LAYER:
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioner's sugar
1½ c. cold 2% milk
2 pkgs. (3.4 oz. each) instant lemon pudding mix
TOPPING:
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 carton (16 oz.) frozen whipped topping, thawed
|
Directions: |
Directions:Line two 9" pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickeness of heavy-duty foil. Bake at 450º 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 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 and extract. 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 mixes; 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. |
This recipe for Layered Lemon Pies is from