Best 10 4 Layer Lemon Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a burst of citrusy delight with our collection of 4-layer lemon pie recipes, catering to every baker's skill level and taste preference. From a classic layered lemon pie adorned with delicate meringue to a no-bake version perfect for summer gatherings, these recipes offer a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and variations will guide you towards creating a stunning and delicious lemon pie that will be the star of any occasion.

**Lemon Layer Pie:** This timeless classic features layers of creamy lemon filling, tangy lemon curd, and a fluffy meringue topping, all nestled in a flaky pie crust. The combination of textures and flavors is simply irresistible.

**No-Bake Lemon Pie:** For those who prefer a fuss-free dessert, this no-bake lemon pie is the perfect choice. With a creamy lemon filling made from cream cheese, whipped cream, and lemon juice, all piled atop a graham cracker crust, this pie is a breeze to make and equally delightful to eat.

**Lemon Icebox Pie:** Enjoy the refreshing taste of summer with this no-bake lemon icebox pie. Layers of creamy lemon filling, crushed graham crackers, and whipped cream come together in a symphony of flavors and textures, creating a light and airy dessert that is perfect for hot days.

**Lemon Meringue Pie:** Experience the magic of a classic lemon meringue pie with our detailed recipe. A creamy lemon filling is topped with a towering meringue that's lightly toasted to perfection, resulting in a dessert that is both visually stunning and incredibly delicious.

Let's cook with our recipes!

LAYERED LEMON PIE



Layered Lemon Pie image

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

LAYERED LEMON PIE



Layered Lemon Pie image

Enjoy a cool and creamy dessert at your next gathering with Layered Lemon Pie. Layered Lemon Pie is stacked with jam, graham crackers, sweetened cream cheese and more! Keep digging, because the next layer is even better than the last.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 7

1/3 cup strawberry jam
1 ready-to-use graham cracker crumb crust (6 oz.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

Steps:

  • Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

FOUR-LAYER LEMON PIE



Four-Layer Lemon Pie image

Make and share this Four-Layer Lemon Pie recipe from Food.com.

Provided by UnknownChef86

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup vegetable oil
2 tablespoons sugar, heaping
5 tablespoons milk
8 ounces cream cheese, softened
4 ounces whipped topping
1 cup powdered sugar
6 ounces instant lemon pudding mix
3 cups milk
4 ounces whipped topping

Steps:

  • First Layer: Mix all ingredients together and pat into a pie pan.
  • Bake in a preheated 400 degree oven until browned,8 to 10 minutes.
  • Second Layer: Beat together and pour into pie shell.
  • Chill.
  • Third Layer: Mix until thickened and pour on cream cheese layer.
  • Chill.
  • Fourth Layer: Cover pie with 4 oz.
  • whipped topping.
  • Chill until serving time

Nutrition Facts : Calories 597.2, Fat 34.3, SaturatedFat 14.5, Cholesterol 68.1, Sodium 455.6, Carbohydrate 65.4, Fiber 0.6, Sugar 20.4, Protein 8.8

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Bobby Flay

Categories     dessert

Time 53m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • 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 degrees F. 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.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cup boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cup cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • Pie Crust: Whisk flour with a fork while still in the bag or canister. 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 two large pieces of plastic wrap. Remove one 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 degrees F. 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 Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.

4 LAYER LEMON PIE



4 Layer Lemon Pie image

Make and share this 4 Layer Lemon Pie recipe from Food.com.

Provided by Rita P

Categories     Pie

Time 55m

Yield 20 serving(s)

Number Of Ingredients 9

3/4 cup butter
1 1/2 cups flour
1 cup pecans, chopped
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (16 ounce) container whipped topping
2 cans condensed milk
6 egg yolks
3/4 cup lemon juice

Steps:

  • 1st Layer: Combine butter (melted), flour and pecans and press into a 13" X 9" casserole dish.
  • Bake at 350 degrees for 25 minutes.
  • Let cool.
  • 2nd Layer: Combine cream cheese (softened), sugar and 1/2 of large whipped topping.
  • Spread over cooled crust.
  • 3rd Layer: Combine condensed milk, egg yolks and lemon juice, spread over 2nd layer.
  • 4th Layer: Top with remainder of whipped topping.
  • Garnish with lemon slices and mint, if you like.

4 LAYER PIE



4 Layer Pie image

This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.

Provided by Sooz Cooks

Categories     Dessert

Time 7h

Yield 10 serving(s)

Number Of Ingredients 11

3 tablespoons powdered sugar
1 1/2 cups flour
3/4 cup margarine, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (you will use an entire 12 oz container of Cool Whip for the recipe)
1 teaspoon vanilla
1 (3 1/2 ounce) package chocolate instant pudding (small box)
1 (3 1/2 ounce) package instant vanilla pudding (small box)
3 cups milk
3 cups Cool Whip (aprox. the remainder from the 2nd Layer of the 12 oz container)

Steps:

  • 1st Layer:.
  • Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
  • 2nd Layer:.
  • Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
  • 3rd Layer:.
  • Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
  • 4th Layer:.
  • Before serving, cover with remaining cool whip.

Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8

TRIPLE-LAYER LEMON MERINGUE PIE RECIPE - (4.6/5)



Triple-Layer Lemon Meringue Pie Recipe - (4.6/5) image

Provided by melissawelch

Number Of Ingredients 7

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk

Steps:

  • POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

TRIPLE-LAYER LEMON PIE



Triple-Layer Lemon Pie image

Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. fresh lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
  • Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE



4-Layer Sky-High Lemon Meringue Cake Pie image

2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!

Provided by Chef Pisces

Categories     Pie

Time 40m

Yield 1 1, 6 serving(s)

Number Of Ingredients 19

2 prepared pie crusts (refrigerated or frozen)
16 ounces williams-sonoma meyer lemon poundcake mix
2 (4 ounce) packets gelatin
1 large egg
2 tablespoons heavy cream
2/3 cup cornstarch
2/3 cup sifted cake flour
2 1/4 teaspoons salt
2 1/4 cups sugar
10 large egg yolks, lightly beaten
1 cup fresh lemon juice
4 tablespoons lemon rind
8 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup extra finely granulated sugar
1/4 teaspoon salt
1 tablespoon cream of tartar
1 teaspoon pure vanilla extract
1/3 cup powdered sugar

Steps:

  • Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
  • You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
  • To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
  • Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
  • Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
  • Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
  • Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
  • In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
  • You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
  • To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
  • Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
  • Make sure the butter is cold before you start making the crust. This will help prevent the crust from becoming too greasy.
  • Don't overmix the dough. Overmixing will make the crust tough.
  • If the dough is too dry, add a little bit of water. If the dough is too wet, add a little bit of flour.
  • Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
  • When you're making the filling, make sure the sugar is completely dissolved before you add the eggs.
  • Don't overcook the filling. The filling should be set, but it should not be too thick.
  • Let the pie cool completely before serving. This will help the filling set and the flavors to meld.

Conclusion:

This 4-layer lemon pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of the sweet and tart lemon filling and the flaky crust is sure to please everyone. With a little bit of planning, this pie is easy to make and is sure to be a hit with your family and friends.

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #pies-and-tarts     #desserts     #fruit     #american     #southern-united-states     #refrigerator     #pies     #dietary     #low-sodium     #comfort-food     #low-in-something     #citrus     #lemon     #taste-mood     #equipment     #number-of-servings

Related Topics