CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

LAYERED LEMON PIES

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pies - Cream and Custard
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

* Layered Lemon Pies *
   by sgre52160



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




Layered Lemon Pies
   by sgre52160



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




Lemon Cheesecake Pies
   by sgre52160



1 refrigerated pie crust box containing 2 pie crusts 2 (8 oz) pkg cream cheese, softened 1/2 cup sugar 1 large egg Lemon Chess Pie Filling (recipe follows) Garnishes: whipped topping and crushed




Mini Mud Pies {or Your Favorite Flavor Ice Cream Pies!)
   by sgre52160



16 Oreos 4 tablespoons butter, melted 1 pint super premium ice cream (to be safe get 2, you'll eat the rest later) 1 jar fudge sauce 1/2 cup toasted almonds, chopped Raspberries for garnish, o




Layered Lemon Pie
   by sgre52160



1 chocolate pie crust Filling 4 tbsp butter 1/3 cup lemon juice 3/4 cup sugar Dash salt 3 eggs, slightly beaten 1 pint vanilla ice cream Melt butter in a saucepan and stir in next 3 ingre





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.