Recipe by Sydney Mike
I've tweaked this recipe just slightly to make a single pie. The original was found in the Feb/Mar 2010 cooking magazine, Taste of Home, and this lemon lover couldn't resist posting it here! Preparation time does not include the time for each of the several layers to cool to room temperature and/or set.
Top Review by Chef on the coast
Super, super yummy! The only thing changed was the crust. I opted for a graham cracker crust and I am so glad I did! The combination of crust with the lemon filling was very tasty. I did use 2 crusts since they aren't deep - and just divided the layers between the 2. So....2 pies for the same amount of ingredients for 1! :) If another "fruity" pudding was out there...orange or raspberry would be yummy to. But I only know of lemon. Thanks so much for sharing! This was perfect for the 3 hottest day of the year up here! lol Made for the August 2010 Aussie/NZ recipe swap.
- 1 unbaked 9-inch deep dish pie pastry
FOR THE BOTTOM LAYER
- 3⁄4 cup granulated sugar
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 cup cold water
- 2 egg yolks, beaten
- 1⁄4 cup lemon juice
- 4 teaspoons lemon juice (yes, again!)
- 2 tablespoons unsalted butter, cubed
- 1⁄2 teaspoon lemon zest, minced
- 1⁄2 teaspoon lemon extract
- 2 drops yellow food coloring (optional)
FOR THE MIDDLE LAYER
- 4 ounces low-fat cream cheese, softened
- 1⁄2 cup powdered sugar
- 3⁄4 cup low-fat milk (2% fat)
- 1 (3 1/2 ounce) package instant lemon pudding mix
FOR THE TOP LAYER
- 8 ounces low-fat cream cheese, softened
- 1⁄2 cup powdered sugar
- 8 ounces frozen whipped topping, thawed
Directions See How It's Made
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. DO NOT PRICK THE BOTTOM OF THE PASTRY, but line the pastry with a double thickness of heavy-duty foil.
- Bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
- Cool on a wire rack.
- FOR THE BOTTOM LAYER:.
- In a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
- Stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
- Bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
- Gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
- Set aside and cool to room temperature without any additional stirring.
- When cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
- FOR THE MIDDLE LAYER:.
- In a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
- Add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
- When soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
- FOR THE TOP LAYER:.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Fold in the thawed whipped topping and spread this over the top of the pie.
- Refrigerate until set then cut, serve and enjoy!