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.
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
KM BD BOY
[email protected]The crust was way too thick and the filling was too runny. I'm not sure what I did wrong, but I won't be making this recipe again.
Samiul Hasan
[email protected]These pies were a bit too runny for my taste, but they were still good. I would recommend cooking them for a bit longer next time.
Reezo Khan
[email protected]The crust was a bit too dry for my taste, but the filling was delicious. I would recommend using more butter in the crust next time.
Cabdilaahi cali
[email protected]These pies were a bit too tart for my taste, but they were still good. I would recommend using less lemon juice in the filling next time.
Zain Niazi
[email protected]The crust was a bit too thick for my taste, but the filling was delicious. I would recommend using a thinner crust next time.
Asim Jutt
[email protected]These pies were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Jimmy Herman
[email protected]I've never made lemon pies before, but this recipe was easy to follow and the pies turned out great! My family loved them.
mdrifatmia M
[email protected]Yum! These pies were so good! The lemon filling was perfectly tart and the crust was flaky and buttery. I will definitely be making these again.
Renoph Gyane
[email protected]The crust was way too thick and the filling was too runny. I'm not sure what I did wrong, but I won't be making this recipe again.
Shopner Rajkumari
[email protected]These pies were a bit too sweet for my taste. I would recommend using less sugar in the filling next time.
Ale Jaohare
[email protected]I had some trouble getting the crust to roll out evenly, but the pies still turned out okay. The filling was delicious and the crust was flaky, even though it wasn't perfect.
Rear of The Dinos
[email protected]The lemon filling was a bit too tart for my taste, but the crust was perfect. I would recommend using less lemon juice in the filling next time.
Shanti Shantikhadka
[email protected]This recipe was easy to follow and the pies turned out great! I used a store-bought pie crust to save time, and the filling was still delicious. I'll definitely be making these again.
DalinBoss
[email protected]I'm not a huge fan of lemon desserts, but I decided to give this recipe a try and I'm so glad I did! The lemon flavor is perfectly balanced and not too tart. The crust is also amazing - it's flaky and buttery, just the way I like it.
Garrett R
[email protected]I've made this recipe several times now and it always turns out perfect. The lemon filling is so smooth and creamy, and the crust is just the right amount of crispy. My friends and family all love it!
Moklesur Rahman
[email protected]These lemon pies were a hit at my last dinner party! Everyone loved the creamy, tangy filling and the flaky, buttery crust. I'll definitely be making them again.