KRAFT® TRIPLE-LAYER LEMON PIE
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
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 MERINGUE PIE RECIPE - (4.6/5)
Provided by melissawelch
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. 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. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.
TRIPLE-LAYER LEMON MERINGUE PIE
Jazz It Up Garnish with lemon twists or 1/2 cup sliced strawberries just before serving. Substitute Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.
Provided by LMillerRN
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- POUR 2 cups milk into large bowl.
- Add dry pudding mixes and juice.
- Beat with wire whisk 2 minute 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.
- Place 2 cups of the marshmallows in large microwaveable bowl.
- Add 2 tablespoons milk; stir.
- Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
- Refrigerate 15 minute or until cooled.
- Gently stir in whipped topping; spread over pudding mixture.
- REFRIGERATE 3 hours or until set.
- Top with the remaining 1/2 cup marshmallows just before serving.
- Store leftover pie in refrigerator.
Nutrition Facts : Calories 387.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 48.2, Sodium 505.6, Carbohydrate 54, Fiber 0.3, Sugar 17.1, Protein 3.9
TRIPLE LEMON PIE
Provided by Sandra Lee
Categories dessert
Time 3h35m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 7
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 RECIPE
Provided by bubbles7380
Number Of Ingredients 5
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
TRIPLE-LAYER LEMON PIE
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
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
LAYERED LEMON PIE
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
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.
LEMON MERINGUE PIE III
Wonderful lemon meringue pie from one of our local restaurants.
Provided by Rhonda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 66.7 g, Cholesterol 104.4 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 386.5 mg, Sugar 51.2 g
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually 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 the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
THE ULTIMATE LEMON MERINGUE PIE
I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.
Provided by PanNan
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 21
Steps:
- Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
- Scatter the frozen butter pieces over flour mixture.
- Pulse in 1-second pulses about 5 times to mix in butter.
- Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
- Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
- When dough forms a ball, stop processing.
- It should take about 2 or 3 tbsp of ice water to reach this stage.
- Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
- Flour disk and wrap in plastic.
- Refrigerate at least 30 minutes.
- Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
- Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
- Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
- Place into a 9 inch pie pan, and finish edges.
- Refrigerate crust until firm, about 30 minutes.
- Prick dough with a fork to prevent bubbling up in the oven.
- While the oven is pre-heating to 375, put pie crust in freezer.
- Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
- Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
- Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
- Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
- Remove from heat, whisk in zest, then juice, and finally butter.
- Keep warm until meringue is made.
- Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
- Bring to a simmer, whisking occasionally until thickened.
- Remove from heat when translucent and thickened.
- Preheat oven to 325.
- In a large mixing bowl, mix cream of tartar and sugar together.
- Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
- Beat in sugar mixture, 1 tbsp at a time.
- Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
- Pour warm lemon filling into pie crust.
- Distribute meringue evenly over the top, starting with the edges, and then the middle.
- Make sure it attaches to the crust.
- Lifting with the back of the spoon, create peaks in the meringue.
- Bake until golden brown, about 20 minutes.
- Cool completely before serving.
Nutrition Facts : Calories 476.3, Fat 22.1, SaturatedFat 10.5, Cholesterol 168.9, Sodium 245.1, Carbohydrate 64.4, Fiber 0.8, Sugar 41.3, Protein 6.4
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