Best Layered Lemon Pies Recipes
LAYERED LEMON PIES
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 pies (10 servings each).
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°. , Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks. , 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 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 zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm., 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., 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.
Nutrition Facts : Calories 428 calories, Fat 21g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 321mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LAYERED LEMON PIES
Originally from Taste of Home magazine. Sometimes I halve the recipe when making only one pie. These are really zingy lemon pies. wonderful flavor!
Provided by pamela t.
Categories Dessert
Time 2h30m
Yield 2 pies
Number Of Ingredients 18
Steps:
- Prepare pie crusts as package directs. Set aside to cool.
- In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat and cook two minutes more. remove from heat.
- Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
- Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
- In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
- Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
- Gently spread on top of pies. Refrigerate 30 more minutes.
- For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
- Add slivered almonds, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #pies-and-tarts #desserts #easy #dietary #low-in-something #4-hours-or-less
You'll also love