Layered Lemon Pies Recipe
- 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 large 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
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1. Preheat oven to 450°. Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
- 2. 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.
- 3. 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 peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 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 2 minutes or until soft-set. Gently spread into pies. Refrigerate 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).
1 piece: 428 calories, 21g fat (13g saturated fat), 68mg cholesterol, 321mg sodium, 56g carbohydrate (38g sugars, 0 fiber), 4g protein.
Reviews for Layered Lemon Pies
"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 crust...so much easier and tastier than a regular crust. Took advice from other reviewer and added more lemon zest in other layers."
"I am going to make this for my monthly senior luncheon at church. Calorie rich but it is alright to sometimes indulge."
"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!!!"
"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."
"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."
"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!"
"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"
"This site needs a way to cut recipes in half, two pies maybe to much for some people."
"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."
"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."
"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."
"My whole family just loves the pie and asks me to make it on all the holidays and it may sound complicated but it is super simple to make, and taste Great."
"Very cool and lemony...kids loved it."
"Very good, lemony, creamy pie. I suggest not letting the first layer cool too much or it will be difficult to spread. Whisk it one last time right before trying to spread to ensure a smooth consistency. For the second layer, I suggest not letting it sit for two minutes but instead spreading it immediately onto the first layer. Again, much easier to spread. And lastly, I added a little bit of lemon extract to the third layer to have the flavor in all three layers as another reviewer suggested. I think I'll add a tiny bit of yellow color to that layer and then put dollops of cool whip on top of each slice and top with a raspberry or a few blueberries and some lemon curls. Mmmm!"
"Delicious!! Refreshing on such a hot day."
"I can't believe TOH kitchen tested this. Not worth the time and $."
"This pie is quite involved, but the steps are timed out to where you can clean up the previous step and then prepare the next one...important in my book. The flavor is very fresh and I got many compliments on it. Also, I used a beater to mix the whipped topping in the last step and it came out very smooth and creamy. Delicious!"
"I had two gatherings in one week, so this was perfect because it is already doubled. It was easy to make and everybody loved it, I only had a couple of small pieces left each time (and that was because the first gathering there were only six of us and the other gathering we had a second dessert as well). I got several requests for the recipe adn will definitely make it again! It wasn't hard and it wasn't too strong on the lemony flavor, it was perfect!"
"This was delicious. I took it to our Bible study and was asked for the recipe 4 times. Can you use Real Whipping Cream instead of Cool Whip?"
"Since making this pie it is the one I always make!"
"My husband and I loved this pie! Can't wait to make it for the rest of the family!"
"Wow this one is a keeper! It is time consuming, but for a special occasion it is perfect!"
"I made this pie last week it was perfect the flavor and texture was spot on a new favorite thanks for sharing."
"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."
"Have had rave reviews for this pie. It freezes well, too!"
"light, delicious, and summery!"
"I have made this recipe 3 times and it is great. I put real lemon juice in it and I also put lemon juice in every layer to give it a tangy taste."
"I made this recipe for Easter dinner. It was time consuming, and my bottom layer didn't set up very well, but it was still a hit. I will definitely make this again. I found that the second layer was a little hard to spread, but I plan on piping it on the next time that I make it. Great recipe!"
"Family loved this. My third layer didn't look as pretty as the picture, so maybe next time I'll increase the cool whip."
"Love this recipe!!! It does takea bit of time to make, but it is well worth it. I took one of the pies to work and they loved it, everyone wanted the recipe."
"I halved all ingredients to make just one pie. I used one egg yolk and a wee bit more lemon juice. The first layer didn't set quite right. Could one of those things be the reason?? The flavor is GREAT! Polly"
"One of the best pies we've ever had"
"I have made it twice..a success and delicious both times. Worth the work! Heavenly!"
"This pie was awesome~!!! I kept one and gave one to the couple next door. They said they loved it so much, they just left a fork in the pan, and every time they walked by the fridge, they just helped themselves to a bite or two! thanks, TOH!!!"
"It was good but the second layer was a little tough to spread."
"I HAVE MADE THIS SEVERAL TIMES AND SHARE. ALWAYS HAVE REQUESTS FOR THE RECIPES"
"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!"
"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 !"
"This is a AWESOME lemon pie!! My friends now request it often."
"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."
"This is the most incredible lemon pie I have ever tasted!"
"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!"
"Have made it several times. My family loves it. Even my picky granddaughter likes it."
"Liked that it made 2 pies. From the first time I made it, I have had several requests for the recipe."
"Excellent. Made them for Easter and everyone marveled about them. my close friend said I should make them for her every week! Dave"
"I'm kind of known for my pies and have been making them for 50 years. This one is now my new "best"!"
"Sometimes these layered pies have separation problems if made the day before. If you made this early, were there any problems? Thanks, Cyndi"
"This is a great receipe! Taste is great AND it is easy to make. I froze one and it worked very well also. I am making them again for Easter."
"so delicious!!! I'm not a huge fan of lemon merguine pie, but this recipe makes me a lemon lover! And how great it makes 2, you can take one to share and keep one at home! I have made just 1 and splitting the recipe works fine."
"First time I have ever made a lemon pie from scratch and I did a fabulous job because this recipe is just wonderful! Easy to follow directions and the taste is yummy!"
"This was delicious! Light and perfect after a spicy meal or in the summer time with a glass of tea! It does take some time though.."
"Was excellent and not difficult to make."
"I had 13 for dinner and made four of these pies. They were absolutely magnificent both in taste and presentation. They were not difficult to make but they are time consuming but worth every effort you put into them. I can't wait to make them again and I'll sit back and listen to the oohs and aahs . Thank you for a great recipe"
"I like the topping so much better than merainge"
"This is absolutley one of the best lemon pies I have ever eaten. Not to tart not to sweet and easy to make Refreshing"
"My daughter loves lemon thought I would surprise her with this pie. She LOVED it, her boyfriend who doesn't care for lemon had two huge pieces. I'll be keeping this recipe on hand."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.