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Layered Lemon Pies Recipe

Layered Lemon Pies Recipe photo by Taste of Home

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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

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Layered Lemon Pies Recipe

Prep: 55 min. + chilling

Yield: 20 Servings

40 15 55

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 egg yolks, lightly 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, 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

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In a large saucepan, combine the 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 the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 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 for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 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. Yield: 2 pies (10 servings each).

Nutritional Facts 1 piece equals 428 calories, 21 g fat (13 g saturated fat), 68 mg cholesterol, 321 mg sodium, 56 g carbohydrate, trace fiber, 4 g protein.

Originally published as Layered Lemon Pies in Taste of Home February/March 2010, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Layered Lemon Pies

Layered Lemon Pies

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(11-20) of 53 reviews

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Reviewed on Mar. 08, 2012 by judithhirschel

Since making this pie it is the one I always make!

Reviewed on Jan. 04, 2012 by sgfilippo

My husband and I loved this pie! Can't wait to make it for the rest of the family!

Reviewed on Nov. 12, 2011 by bunkysbaker

I love this pie! The topping is especially good for other uses like making a strawberry shortcake, it is more stable than whipping cream and lasts a lot longer in the frig.This pie also keeps very well in the frig without breaking down too soon.

Reviewed on Oct. 16, 2011 by RhondaK65

Wow this one is a keeper! It is time consuming, but for a special occasion it is perfect!

Reviewed on Aug. 23, 2011 by patde

I made this pie last week it was perfect the flavor and texture was spot on a new favorite thanks for sharing.

Reviewed on Jul. 08, 2011 by Christyma

Fabulous! A real hit everywhere I take it. I like to make it in a 10 inch pan so it is deeper. You only get one pie but I like a thick filing.

Reviewed on Jun. 23, 2011 by atrimmer

Have had rave reviews for this pie. It freezes well, too!

Reviewed on Jun. 22, 2011 by mamasweetrolls

light, delicious, and summery!

Reviewed on May. 31, 2011 by misnerk

My husband and I agree, this is the best pie we have ever had. I surprised him with the pie and I think his first bite was priceless.