Smart Choice Layer After Layer Lemon Pie Recipes

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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

SMART-CHOICE LEMON CREAM PIE



Smart-Choice Lemon Cream Pie image

Sugar-free lemon pudding and COOL WHIP LITE Whipped Topping are the smart ingredient swaps in this luscious lemon cream pie.

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield 10 servings

Number Of Ingredients 11

46 reduced-fat vanilla wafers, finely crushed (about 1-1/2 cups)
1/3 cup butter, melted
1 pkg. (1 oz.) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
3/4 cup and 2 Tbsp. cold milk, divided
zest and 1/4 cup juice from 2 lemons, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar, divided
2 Tbsp. cornstarch
1/2 cup water
1 egg yolk

Steps:

  • Heat oven to 350ºF.
  • Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
  • Beat Neufchatel, remaining milk and 1/4 cup sugar in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
  • Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
  • Spread lemon mixture over pie. Refrigerate 4 hours.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 4 g

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.

SMART-CHOICE LAYER-AFTER-LAYER LEMON PIE



Smart-Choice Layer-After-Layer Lemon Pie image

Thanks to the graham cracker crust and strawberry jam-infused cream cheese, this easy lemon pie really is layer after layer of yumminess.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 7

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

Steps:

  • Spread jam onto bottom of crust. Mix Neufchatel and sugar in medium bowl with whisk until blended. Gently stir in 1/2 the COOL WHIP; spread over jam.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in remaining COOL WHIP. Spread over Neufchatel layer.
  • Refrigerate 4 hrs. or until firm.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.8362 g, Sugar 0 g, Protein 3 g

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

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.

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 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.

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

4 LAYER LEMON PIE



4 Layer Lemon Pie image

Make and share this 4 Layer Lemon Pie recipe from Food.com.

Provided by Rita P

Categories     Pie

Time 55m

Yield 20 serving(s)

Number Of Ingredients 9

3/4 cup butter
1 1/2 cups flour
1 cup pecans, chopped
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (16 ounce) container whipped topping
2 cans condensed milk
6 egg yolks
3/4 cup lemon juice

Steps:

  • 1st Layer: Combine butter (melted), flour and pecans and press into a 13" X 9" casserole dish.
  • Bake at 350 degrees for 25 minutes.
  • Let cool.
  • 2nd Layer: Combine cream cheese (softened), sugar and 1/2 of large whipped topping.
  • Spread over cooled crust.
  • 3rd Layer: Combine condensed milk, egg yolks and lemon juice, spread over 2nd layer.
  • 4th Layer: Top with remainder of whipped topping.
  • Garnish with lemon slices and mint, if you like.

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From praycookblog.com


RECIPE: FOUR-LAYER LEMON PIE - RECIPELINK.COM
First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell.Chill. Third Layer: Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping. Chill until serving time
From recipelink.com


RECIPES FOR LAYER-AFTER-LAYER LEMON PIE WITH GROCERY LISTS AND ...
Search popular online recipes for layer-after-layer lemon pie and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for layer-after-layer lemon pie and use them in a free meal planner on …
From saymmm.com


FOUR-LAYER LEMON PIE - BIGOVEN.COM
Four-Layer Lemon Pie recipe: Try this Four-Layer Lemon Pie recipe, or contribute your own. Add your review, photo or comments for Four-Layer Lemon Pie. American Desserts Pies
From bigoven.com


FRUITY PROSCIUTTO TRISCUIT BITES - SNACKWORKS
Preparation. Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.; Beat dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup whipped topping into …
From snackworks.ca


LAYER-AFTER-LAYER LEMON PIE RECIPE | RECIPE | LEMON PIE, LEMON …
Apr 20, 2019 - Learn how to make Layer-after-Layer Lemon Pie. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.ca


NO-BAKE LEMON ICEBOX CAKE - MY BAKING ADDICTION
2021-06-22 Instructions. In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes. Using a rubber spatula, fold in 12 ounces of the whipped topping until incorporated and no streaks remain. Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan.
From mybakingaddiction.com


OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken. Remove from heat and quickly mix a …
From thestayathomechef.com


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