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Layered Lemon Pies

Total Time

Prep: 50 min. + chilling Cook: 15 min. + chilling

Makes

2 pies (10 servings each)

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
Layered Lemon Pies Recipe photo by Taste of Home

Ingredients

  • 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
  • SECOND LAYER:
  • 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
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed

Directions

  1. 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°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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