Layered Lemon Pie

Recipe by Sydney Mike
READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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!
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