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

Layered Lemon Pies Recipe

Read Reviews
4.5 64 65
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


  • 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
  • 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

Nutritional Facts

1 piece: 428 calories, 21g fat (13g saturated fat), 68mg cholesterol, 321mg sodium, 56g carbohydrate (38g sugars, 0 fiber), 4g protein.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
[email protected] User ID: 2475860 246627
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 much easier and tastier than a regular crust. Took advice from other reviewer and added more lemon zest in other layers."

geemarie User ID: 4271748 241259
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."

mitzidaryl User ID: 6399362 237571
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!!!"

slocook805 User ID: 7734059 226703
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."

Sandyc6348 User ID: 6239356 174256
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."

Ceege User ID: 730520 89279
Reviewed Aug. 30, 2014

"I need a pie recipe for a church function next week. This sounds like the ideal pie to make. Would there be enough ingredients (as stated) to make one large "slab" pie in my sided cookie tin? (Slab pie such as apple or peach). Thanks for any advice you bakers can give me."

Grammy Debbie User ID: 30612 106945
Reviewed Apr. 24, 2014

"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!"

TheCloser2662 User ID: 7745678 93600
Reviewed Apr. 24, 2014

"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"

melinda1981 User ID: 7741755 176279
Reviewed Mar. 30, 2014

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

shaygri User ID: 7514173 114166
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."

Loading Image