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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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Reviewed on Sep. 20, 2010 by chefBoy-R-P

this pie was awesome! A little work, but definatly worth it!!! I added toasted lemon zest to the top, what an awesome treat! thanks TOH!

Reviewed on Aug. 11, 2010 by Beancounter_FL

Absolutely wonderful ! The best lemon pie you will ever eat ! I used the premade Keebler Shortbreat crusts. They are smaller, so I had to reduce CoolWhip to 8 oz in the topping, but no change in taste. Definitely a keeper & so easy, even my hubby can make it !

Reviewed on Aug. 03, 2010 by ErCynthia

This is a AWESOME lemon pie!! My friends now request it often.

Reviewed on Jul. 24, 2010 by Joan44

The best!!!! I love to try new recipes. This one is a keeper. I'll never try a new lemon pie recipe again after this one.

Reviewed on Jul. 22, 2010 by PennyRae

This is the most incredible lemon pie I have ever tasted!

Reviewed on Jul. 08, 2010 by monjean

Best dessert I have EVER made. Loved it. It was a bit time-consuming because of all the steps, but not hard. Definitely making it again!

Reviewed on May. 02, 2010 by gramagail

Have made it several times. My family loves it. Even my picky granddaughter likes it.

Reviewed on Apr. 26, 2010 by cgymomof4

Liked that it made 2 pies. From the first time I made it, I have had several requests for the recipe.