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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Pie Crust:
1 1/2 cups flour
1 tbsp powdered sugar
1/2 tsp salt
1/2 cup shortening
3 to 4 tbsp cold water
Bottom Layer:
1 1/2 cups sugar
6 tbsp cornstarch
1/4 tsp salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tbsp butter
1 1/2 cups boiling water
1 tsp lemon extract
1 tsp lemon zest, optional
3 drops yellow food coloring
Second Layer:
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 1/2 cups cold whole milk
2 pkg instant lemon pudding
Top Layer:
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
16 oz whipped cream or dessert topping
Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
Preheat oven to 475. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
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* LEMON LAYER PIE*
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Pie Crust:
1 1/2 cups flour
1 tbsp powdered sugar
1/2 tsp salt
1/2 cup shortening
3 to 4 tbsp cold water
Bottom Layer:
1 1/2 cups sugar
6 tbsp cornstarch
1/4 tsp salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tbsp butter
1 1/2 cups boiling water
1 tsp lemon extract
1 tsp lemon zest, optional
3 drops yellow food coloring
Second Layer:
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
1 1/2 cups cold whole milk
2 pkg instant lemon pudding
Top Layer:
1 cup powdered sugar
1 (8 oz) pkg cream cheese, room temperature
16 oz whipped cream or dessert topping
Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
Preheat oven to 475. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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