Shelly's Recipe

LAYERED LEMON PIES

Category: Pies - Cream and Custard

2 single-crust pie shells

First layer
1 1/2 cups sugar
6 tbsp cornstarch
1/4 tsp salt
2 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 tsp grated lemon peel and lemon extract
3 drops yellow food coloring

Second layer
1 (8 oz) pkg cream cheese, room temperature
1 cup confectioners sugar
1 1/2 cups cold milk
2 (3.4 oz) pkg instant lemon pudding mix

Topping
1 (8 oz) pkg cream cheese, room temperature
1 cup confectioners sugar
1 (16 oz) container frozen whipped topping, thawed

Line 2 (9 inch) pie plates with pastry; trim and flute edges. Line unpicked pastry with double thickness foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

First Layer: 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 the 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 and remaining ingredient. Spread mixture into crusts and refrigerate for 30 minutes or until firm.

Second Layer: Beat cream cheese and sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Spread into pies and refrigerate for 30 minutes or until set.

Topping: Beat cream cheese and confectioners sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.