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Layered Lemon Pies

 Layered Lemon Pies
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
20 ServingsPrep: 55 min. + chilling

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

  • 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

2 of 2

Layered Lemon Pies (continued)

Directions (continued)

  • longer or until golden brown. Cool on wire racks.
  • 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.
  • 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.
  • 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.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.