Luscious Lemon Layer Pie

Recipe Ingredients

		Pie Crust Ingredients
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 tablespoon	15ml	Powdered sugar
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Shortening
3 tablespoons	45ml	Cold water - (to 4)
		Bottom Layer Ingredients
1 1/2 cups	297g / 10oz	Sugar
6 tablespoons	90ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Fresh lemon juice
1/2 cup	118ml	Cold water
3		Egg yolks - well beaten
2 tablespoons	30ml	Butter 1 1/2 cup boiling water
1 teaspoon	5ml	Lemon extract
1 teaspoon	5ml	Lemon zest
3		Yellow food coloring - (optional)
		Top Layer Ingredients
1 cup	198g / 7oz	Powdered sugar
8 oz	227g	Cream cheese - softened
16 oz	454g	Whipped cream or dessert topping
		Second Layer Ingredients
1 cup	198g / 7oz	Powdered sugar
8 oz	227g	Cream cheese - softened
1 1/2 cups	355ml	Cold whole milk
2		Instant lemon pudding

Recipe Instructions

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 475F.

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.

Prep Time: 15 minutes Cook Time: 1 hour 5 minutes Difficulty: Medium

Source:
Stan Strom

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.