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Layered Lemon Pies Recipe
Layered Lemon Pies Recipe photo by Taste of Home

Layered Lemon Pies Recipe

Read Reviews (56)
4.63 56
Publisher Photo
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: 55 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 55 min. + chilling
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
Originally published as Layered Lemon Pies in Taste of Home February/March 2010, p22

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.

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

Reviews for Layered Lemon Pies(56)

AVERAGE RATING
   (57)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (5)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 30, 2014

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

MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed Aug. 18, 2013

I married into a pie eating family, and this has become everyone's favorite pie... which is kind of a big deal! I make them all the time!

MY REVIEW
Reviewed Feb. 6, 2013

Love the flavor of this pie, however, the second layer is way to thick!!. I would add atleast one more cup of milk, w/pudding, so that it would spread.

MY REVIEW
Reviewed Dec. 23, 2012

I planned to make it for Xmas, but hate to make a new recipe if I'm not sure how it will turn out. Did a "dry run" yesterday and OMG - the best lemon pie I've ever eaten.

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