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Layered Lemon Pies

My sister shared this recipe with me and it is simply delicious. The secret to the great flavor is using fresh lemon juice. —Nanette Sorensen, Taylorsville, Utah
  • Total Time
    Prep: 50 min. + chilling Cook: 15 min. + chilling
  • Makes
    2 pies (10 servings each)


  • Dough for 2 single-crust pies
  • 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


  • On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks.
  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 428 calories, 21g fat (13g saturated fat), 68mg cholesterol, 321mg sodium, 56g carbohydrate (38g sugars, 0 fiber), 4g protein.

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  • ldonaldson1124
    Apr 5, 2016

    My family loved this recipe for Easter dessert! My husband, who is not crazy about Lemon anything had 2 slices! I made this with a Keebler shortbread much easier and tastier than a regular crust. Took advice from other reviewer and added more lemon zest in other layers.

  • geemarie
    Jan 7, 2016

    I am going to make this for my monthly senior luncheon at church. Calorie rich but it is alright to sometimes indulge.

  • mitzidaryl
    Nov 17, 2015

    I don't normally write reviews, but find myself always reading them, so this time here's my review. Wonderful lemon pie. Thought I'd miss the meringue, but did not. I did cut it in half, as there were only 4 of us eating. Ate the last of it tonight and my husband said still delicious. Must make for Thanksgiving with my other pies. Well worth it!!!

  • slocook805
    May 21, 2015

    I used a deep dish pie crust just because that's what we like and used Meyer lemons. For the 1st layer I increased the grated lemon zest to 2 tsp instead of 1 and omitted the lemon extract. For the second layer I used half and half instead of 2% milk, it always makes a pudding thicker and adds to the richness. For more lemon flavor I added 1 tsp of grated lemon zest. For the topping I substituted the frozen whipped topping (can't stand the stuff) for 1 cup of stiffly beaten heavy cream stabilized with unflavored gelatin and added 1 tsp of grated lemon zest so it was lemony all the way through. We get 6 very nice sized servings out of this but no way would one pie make 10 servings. I've also made the fillings and topping and used 1 cup custard cups when I haven't wanted to fool around with pie crusts, in fact I do that with a lot of these type of pie recipes. You just have to keep the topping in a separate container and top each portion as you are ready to serve it.

  • Sandyc6348
    Oct 14, 2014

    Outstanding!! I have made this several times. I made it for family and other functions. I will make or again. I have put a marng on it. I also put a small jar of marshmallows creme in my whites. Do not add more sugar, beat your whites till they are dry. The marang will stand tall.

  • Ceege
    Aug 30, 2014

    I need a pie recipe for a church function next week. This sounds like the ideal pie to make. Would there be enough ingredients (as stated) to make one large "slab" pie in my sided cookie tin? (Slab pie such as apple or peach). Thanks for any advice you bakers can give me.

  • Grammy Debbie
    Apr 24, 2014

    My absolute favorite lemon pie recipe! This tastes just like a lemon truffle pie I enjoyed at a bakery quite some time ago and have been hungry for ever since! I love the fact that it makes two pies. I've also found out that they freeze quite well which is great for making ahead when you company is coming. This is hands-down the best lemon pie I've ever made or eaten!

  • TheCloser2662
    Apr 24, 2014

    Yum, Yum! I cut this recipe in half and only made one pie for our Easter Brunch, it was such a hit I kicked myself for not making two. My husband who claims to be an expert on Lemon pies said "That this was the best lemon pie he had ever had, and that I could make it for him anytime I wanted!" Others at our Easter feast loved it too. I'll definitely be making this again and again. Thank you Taste of Home and Thank you Nannette for sharing your sister's recipe! Lynne in Stoughton

  • melinda1981
    Mar 30, 2014

    This site needs a way to cut recipes in half, two pies maybe to much for some people.

  • shaygri
    Mar 27, 2014

    This pie is freakishly delicious. Every time I serve it I have printed copies ready because I know I'm going to be asked. I moved to Mexico and most of my 2000 plus cookbooks are in storage but I made sure this made the trip south of the border. Thanks Nanette you did good.