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1
Pie Crust: Whisk flour with a fork while still in the bag or cannister.
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2
Gently spoon out flour into measuring cups.
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3
(This reduces flour by as much as 1/8 to 1/4 cup).
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4
Then sift flour, powdered sugar, and salt.
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5
Add shortening and cut into pea sized bits with pastry blender.
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6
Add cold water gradually until just dampened.
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7
Place on waxed paper and gather into ball from the outside corners.
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8
Press dough into a 6-inch pancake shape.
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9
Wrap with plastic wrap.
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10
Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap.
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11
Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
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12
Remove plastic wrap and flute edges.
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13
Prick bottom and sides with a fork.
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14
Chill for 30 minutes.
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15
Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown.
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16
Use extra pastry for cut-outs in the shapes of lemons, stars, etc.
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for decoration.
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18
Bottom Layer: In saucepan combine sugar, cornstarch, and salt.
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Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth.
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20
Add butter and gradually stir in boiling water.
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21
Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring.
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22
Partially cool for 30 minutes, and pour into the baked pie shell.
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23
Refrigerate at least 30 minutes before adding second layer.
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24
Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth.
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25
Add milk and stir until well blended.
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26
Add pudding and beat with electric mixer for 2 minutes until thickened.
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27
Pour on bottom layer.
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28
Chill for at least 30 minutes.
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29
Top Layer: Cream together the sugar and cream cheese until smooth.
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30
Fold in the whipped dessert topping and spread on top of cooled lemon pudding.
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31
Garnish with extra pastry cutouts, citrus or mint leaves.
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32
Chill at least 4 hours before serving.
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33
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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34
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
