Triple Lemon Pie Recipes

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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

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.

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

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

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

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



Triple Lemon Pie image

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

1 reduced fat graham cracker crust
1 (4 1/3 ounce) box lemon pudding mix (recommended ( Jell-O cook and serve)
4 egg yolks
1/4 cup sugar
3 cups lemonade
2 teaspoons lemon zest, finely grated
fresh berries, and
whipped topping, for serving

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



Triple-Layer Lemon Pie image

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

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. fresh lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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



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.

TRIPLE LAYER LEMON PIE RECIPE



Triple Layer Lemon Pie Recipe image

Provided by bubbles7380

Number Of Ingredients 5

1 6oz graham cracker pie crust
2 cups cold milk
2 pkg lemon Instant pudding
1 Tablespoon lemon juice
1 8oz tub cool whip thawed

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



Super Easy Triple Layer Lemon Pie image

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

2 cups cold milk
2 (3 ounce) packages jello instant lemon pudding
6 ounces graham cracker pie crusts
1 (8 ounce) container non-dairy whipped topping, thawed & divided

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



Lemon Pie III image

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

3 lemons, thinly sliced
4 eggs
2 cups white sugar
1 recipe pastry for a 9 inch single crust pie

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)



Triple-Layer Lemon Meringue Pie Recipe - (4.6/5) image

Provided by melissawelch

Number Of Ingredients 7

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tbsp. cold milk

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.

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