Layered Lemon Pies Recipe

Name: Layered Lemon Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 large egg yolks, lightly beaten; 1/3 cup lemon juice; 1/4 cup butter, cubed; 1 teaspoon grated lemon zest; 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; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1 carton (16 ounces) frozen whipped topping, thawed

Servings: persons

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 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon zest
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
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed

1
Preheat oven to 450u00b0. Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
2
In a large saucepan, combine 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.
3
Stir a small amount of hot filling into egg yolks; return all to pan, 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 if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.
4
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 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set.
5
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.

1171

kcal

Calories

Fat

164

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 18 ingredients. The key ingredients include: Pastry for two single-crust pies (9 inches), 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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