Layered Lemon Pie
photo by Chef on the coast
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
1 9-inch pie
- Serves:
- 10
ingredients
- 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
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.