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

Layered Lemon Pies Recipe

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4.5 64
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. 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).
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.


Reviews for Layered Lemon Pies

AVERAGE RATING
(58)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 5, 2016

"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."

MY REVIEW
Reviewed Jan. 7, 2016

"I am going to make this for my monthly senior luncheon at church. Calorie rich but it is alright to sometimes indulge."

MY REVIEW
Reviewed Nov. 17, 2015

"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!!!"

MY REVIEW
Reviewed May. 21, 2015

"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."

MY REVIEW
Reviewed Oct. 14, 2014

"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."

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