Layered Lemon Pie Recipes

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LAYERED LEMON PIES



Layered Lemon Pies image

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

Dough for 2 single-crust pies
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon zest
1 teaspoon lemon extract
3 drops yellow food coloring, optional
SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed

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.

LAYERED LEMON PIE



Layered Lemon Pie image

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.

Provided by Sydney Mike

Categories     Pie

Time 40m

Yield 1 9-inch pie, 10 serving(s)

Number Of Ingredients 19

1 unbaked 9-inch deep dish pie pastry
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)
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
8 ounces low-fat cream cheese, softened
1/2 cup powdered sugar
8 ounces frozen whipped topping, thawed

Steps:

  • 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!

Nutrition Facts : Calories 441.4, Fat 22.9, SaturatedFat 12.7, Cholesterol 65.4, Sodium 385.2, Carbohydrate 54.9, Fiber 0.7, Sugar 34.3, Protein 5.7

LAYERED LEMON PIE



Layered Lemon Pie image

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Bobby Flay

Categories     dessert

Time 53m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • Pie Crust: Whisk flour with a fork while still in the bag or cannister. 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 2 large pieces of plastic wrap. Remove 1 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 475 degrees F. 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 the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LAYERED LEMON PIE



Layered Lemon Pie image

Make and share this Layered Lemon Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (15 3/4 ounce) can lemon pie filling
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Steps:

  • In a small mixing bowl, beat cream cheese and sugar until smooth.
  • Beat in half of the pie filling.
  • Fold in the whipped topping.
  • Spoon into crust.
  • Spread with remaining pie filling.
  • Refrigerate for 15 minutes or until serving. Refrigerate leftovers if any.

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cup boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cup cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • 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 475 degrees F. 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.

KRAFT® TRIPLE-LAYER LEMON PIE



Kraft® Triple-Layer Lemon Pie image

Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h15m

Yield 8

Number Of Ingredients 5

2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 tablespoon lemon juice
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
  • Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until set.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g

TRIPLE-LAYER LEMON PIE



Triple-Layer Lemon Pie image

Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. fresh lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
  • Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

JELL-O® LEMON PIE



Jell-O® Lemon Pie image

I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.

Provided by Karen Macak

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h40m

Yield 10

Number Of Ingredients 8

1 ½ cups crushed graham crackers
½ cup white sugar
6 tablespoons unsalted butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (14 ounce) can chilled sweetened condensed milk
1 (8 ounce) package cream cheese, at room temperature
1 large lemon, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
  • Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
  • Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g

LAYERED LEMON PIE



Layered Lemon Pie image

Enjoy a cool and creamy dessert at your next gathering with Layered Lemon Pie. Layered Lemon Pie is stacked with jam, graham crackers, sweetened cream cheese and more! Keep digging, because the next layer is even better than the last.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 7

1/3 cup strawberry jam
1 ready-to-use graham cracker crumb crust (6 oz.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

Steps:

  • Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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From stevehacks.com


CREAMY LEMON LAYERED PIE - WHO NEEDS A CAPE?
Prepare whipped cream by beating cold whipping cream and confectioners sugar with an electric mixer until light fluffy peaks form. Take care not to overbeat. Gently warm raspberry preserves. Spread over the bottom of the pie crust. Beat pudding mixes, milk, and juice with a whisk, approximately 2-3 minutes.
From whoneedsacape.com


NO BAKE TRIPLE LAYER LEMON PUDDING PIE - ALL RECIPES GUIDE
2017-10-05 Instructions. Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1 1/2 cups onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form.
From allrecipesguide.net


LAYERED LEMON PIE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Layered Lemon Pie are provided here for you to discover and enjoy. Healthy Menu. Healthy Snacks For Weight Gain Recipes Healthy Snacks Lunch Ideas For Kids Healthy ...
From recipeshappy.com


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