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
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.
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.
TRIPLE LEMON PIE
This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue.
Provided by Jenni D
Categories Tarts
Time 11m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156.8, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 212.6, Carbohydrate 34.1, Fiber 0.1, Sugar 18.5, Protein 1.3
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
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
SUPER EASY TRIPLE LAYER LEMON PIE
Make and share this Super Easy Triple Layer Lemon Pie recipe from Food.com.
Provided by rockinred
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 315.3, Fat 14.9, SaturatedFat 8.7, Cholesterol 8.5, Sodium 443.8, Carbohydrate 43.7, Fiber 0.3, Sugar 14.7, Protein 3.2
LEMON PIE III
A simple old fashioned lemon pie.
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally.
- Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center.
- Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 64.8 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 153.1 mg, Sugar 50.2 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.
More about "triple lemon pie recipes"
TRIPLE LEMON PIE - MIDWEST LIVING
From midwestliving.com
Total Time 6 hrs 5 minsCalories 495 per serving
- Preheat oven to 375 degree F. Use a pastry brush to brush 2 teaspoons melted butter over the bottom and sides of unbaked piecrust. Set aside.
- For filling, in a large bowl, combine sugar and flour; set aside. In a medium bowl, beat eggs with a rotary beater, wire whisk or fork. Beat in sour cream until smooth. Beat, whisk or stir in lemon peel and juice, 1/4 cup melted butter, vanilla and lemon extract. Gradually add lemon mixture to sugar mixture; stir till well combined. Immediately pour lemon filling into the pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil. (Note: To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge. Do this before you pour filling into piecrust. If filling sits in piecrust, this will make the piecrust soggy.)
- Place pie on the center oven rack in the center. (Note: Do not use a baking sheet under the pie because it will affect the baking time.) Bake in a 375 degree F. oven for 35 to 45 minutes or till lightly golden brown. Center of pie should appear almost set when gently shaken (2 inches around edges of pie should be set).
- Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours or overnight before serving. To serve, if you like, garnish pie with whipped cream, lemon slices and raspberries. Makes 8 to 10 servings.
TRIPLE LEMON PIE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
TRIPLE LAYER LEMON PIE RECIPE - BEST EVER | THE WHOOT
From thewhoot.com
TRIPLE-LAYER LEMON PIE RECIPE - DELISH
From delish.com
LEMON PIE (THE BEST) | RICARDO
From ricardocuisine.com
TRIPLE LEMON CHEESECAKE - SAVOR THE BEST
From savorthebest.com
TRIPLE LAYER LEMON MERINGUE PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
TRIPLE LEMON POKE CAKE - DESSERTS ON A DIME
From dessertsonadime.com
TRIPLE-LAYER LEMON PIE RECIPE | MYRECIPES
From myrecipes.com
THREE LAYER LEMON PIE - THERESCIPES.INFO
From therecipes.info
TRIPLE LAYER LEMON MERINGUE PIE - FOOD RECIPES
From recipes.studio
TRIPLE LEMON PIE – RECIPES NETWORK
From recipenet.org
NO BAKE LEMON PUDDING PIE - TOGETHER AS FAMILY
From togetherasfamily.com
NO BAKE TRIPLE LAYER LEMON PUDDING PIE - ALL RECIPES GUIDE
From allrecipesguide.net
TRIPLE LEMON CAKE RECIPE | HOMEMADE LEMON CAKE
From lifeloveandsugar.com
TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NO BAKE LEMON PIE - MOM ON TIMEOUT
From momontimeout.com
3 INGREDIENT LEMON PIE FILLING IS EASY AND DREAMY
From pattymacmakes.com
TRIPLE LEMON POKE CAKE - SHAKEN TOGETHER
From shakentogetherlife.com
TRIPLE LAYER LEMON MERINGUE PIE RECIPE 465
From recipes.servegame.org
LEMON PIE (TRIPLE LEMON PIE) - BIGOVEN.COM
From bigoven.com
NO BAKE TRIPLE LAYER LEMON PUDDING PIE - LIFESTYLE LIST
From lifestylelist.co
NO-BAKE TRIPLE LAYER LEMON PIE | 12 TOMATOES
From 12tomatoes.com
TRIPLE LAYER LEMON PUDDING PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TRIPLE LEMON PIE | RECIPE | FOOD NETWORK RECIPES, BAKE SALE RECIPES ...
From pinterest.ca
{NO BAKE} TRIPLE LAYER LEMON PUDDING PIE – AMERICAN FOOD …
From mastercook.com
NO-BAKE TRIPLE LAYER LEMON PUDDING PIE - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
SNACKWORKS
From snackworks.ca
TRIPLE LEMON LEMON LUSH - THE MIDNIGHT BAKER
From bakeatmidnite.com
TRIPLE LAYER LEMON PIE JELLO - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
TRIPLE LEMON PIE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
NO BAKE CHOCOLATE CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
TRIPLE LAYER LEMON PUDDING PIE BEST RECIPES
From findrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love