Super Easy Triple Layer Lemon Pie Recipes

KRAFT® TRIPLE-LAYER LEMON PIE

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.

TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk, and juice with whisk 2 minutes. 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.
• For a special garnish, top with 1/2 cup sliced fresh strawberries or lemon zest just before serving.Variation: Substitute Jello-O® Pistachio or Vanilla Flavor Instant Pudding, omit lemon juice, and prepare as directed.Each serving provides: 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.Nutrition Information per Serving (using reduced-fat crust, Cool Whip® Lite): 280 calories, 9g total fat, 4.5g saturated fat, less than 5mg cholesterol, 430mg sodium, 49g carbohydrate, 0g dietary fiber, 32g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.

SUPER EASY TRIPLE LAYER LEMON PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
• Spread 1.5 cups of the pudding onto the bottom of the crust.
• Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

TRIPLE LEMON PIE

Steps:

• Preheat oven to 350 degrees F.
• Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
• While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
• Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
• Serve with fresh berries and whipped topping.

LUSCIOUS LEMON LAYER PIE

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.

TRIPLE-LAYER LEMON PIE

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.

LAYERED LEMON PIE

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.

LEMON SUPREME PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

TRIPLE LEMON PIE

Steps:

• Whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved.
• Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes).
• Let cool 5 minutes, stirring occasionally.
• Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
• Serve with fresh berries and whipped topping.

TRIPLE LAYER LEMON PIE RECIPE

Steps:

• pour milk into large bowl add fry pudding mixes and juice beat with wire whisk 2 minutes or until well blended mixture will be thick spread 1 1/2 cups of the pudding onto bottom of crust set aside add half of the whipped topping to remaining pudding stir gently until well blended spread over pudding layer in crust top with remaining whipped topping refrigerate 3 hours or until set garnish with lemon peel store leftover pie in refrigerator

EASY LEMON PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
• In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.