Layered Lemon Pies Recipe

Name: Layered Lemon Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two deep dish pie shell; 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; 2nd layer; 1 (8 ounce) package cream cheese, softened; 1 cup powdered sugar; 1 1/2 cups cold milk; 2 (3 ounce) packages instant lemon pudding mix; topping; 1 (8 ounce) package cream cheese, softened; 1 cup powdered sugar; 1 (8 ounce) carton whipped topping, thawed

Servings: persons

two deep dish pie shell
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
2nd layer
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 1/2 cups cold milk
2 (3 ounce) packages instant lemon pudding mix
topping
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton whipped topping, thawed

1
Prepare pie crusts as package directs. Set aside to cool.
2
In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
3
Reduce heat and cook two minutes more. remove from heat.
4
Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
5
Bring to a gentle boil; cook and stir 2 minutes longer.
6
Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
7
Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
8
In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
9
Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
10
Gently spread on top of pies. Refrigerate 30 more minutes.
11
For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
12
Add slivered almonds, if desired.

1065

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: two deep dish pie shell, 1 1/2 cups sugar, 6 tablespoons cornstarch, 1/4 teaspoon salt, and more.

Yes, Layered Lemon Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Lemon Pies

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