Zutaten für Layered Lemon Pies
- Deep Dish Pie Shell
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- Salt
- Cold Water
- 2 large egg yolks
- 1 cup fresh lemon juice
- 4 tablespoons (½ stick) unsalted butter, cubed
- 1 tablespoon lemon zest
- Lemon Extract
- Yellow Food Coloring
- 8 ounces cream cheese (for both layers)
- ⅓ cup powdered sugar (for cream cheese layer), 2 tablespoons (for topping)
- ½ cup milk
- Instant Lemon Pudding Mix
- 8 ounces whipped topping
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Zubereitung von Layered Lemon Pies
- Prepare two 9-inch pie crusts according to package directions. Set aside to cool completely.
- In a medium saucepan, whisk together 1 ½ cups granulated sugar, ¼ cup cornstarch, and 1 cup water until smooth.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil.
- Reduce heat to low and simmer for 2 minutes, stirring constantly.
- Remove from heat.
- In a small bowl, whisk together 2 large egg yolks. Gradually whisk in ½ cup of the hot lemon filling to temper the eggs.
- Pour the tempered egg yolk mixture into the saucepan with the remaining lemon filling. Whisk constantly over medium-low heat until the mixture thickens slightly (about 1 minute). Do not boil.
- Remove from heat. Stir in 1 cup fresh lemon juice, 4 tablespoons (½ stick) unsalted butter, 1 tablespoon lemon zest, 1 teaspoon lemon extract, and a few drops of yellow food coloring (optional).
- Cool the lemon filling completely to room temperature, stirring occasionally to prevent a skin from forming.
- Pour the cooled lemon filling into the prepared pie crusts.
- Refrigerate for at least 30 minutes to allow the filling to set.
- Meanwhile, prepare the cream cheese layer: In a large bowl, beat 8 ounces cream cheese with ⅓ cup powdered sugar until smooth and creamy.
- Gradually add ½ cup milk, beating until smooth.
- Add 1 small package (3.4 oz) instant vanilla pudding mix and beat for 2 minutes.
- Let stand for 2 minutes to allow the pudding to thicken.
- Gently spread the cream cheese mixture evenly over the cooled lemon filling in both pie shells.
- Refrigerate for at least 30 more minutes.
- Prepare the topping (optional): In a small bowl, beat 4 ounces cream cheese with 2 tablespoons powdered sugar until smooth.
- Fold in 8 ounces whipped topping.
- Spread the cream cheese topping over the cream cheese layer.
- Refrigerate until set (at least 30 minutes).
- Garnish with slivered almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
1140g
Fat
407g
Carbs
136g
