Triple 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 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

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.

CREAMY LEMON EGG NOODLES

Steps:

• Cook 6 ounces egg noodles in salted boiling water as the label directs for al dente. Reserve 1/2 cup cooking water; drain. Toss the noodles with 1/2 cup crème fraîche, the reserved cooking water, 2 teaspoons finely grated lemon zest and 1 teaspoon lemon juice until creamy. Stir in 3 tablespoons chopped chives, season with salt and top with coarsely ground pepper.

TRIPLE-LAYER LEMON MERINGUE PIE

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.

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

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.

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.