Ingredientes para Layered Lemon Pie
- Unbaked 9 Inch Deep Dish Pie Pastry
- Granulated Sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Cold Water
- 2 large egg yolks
- 1 cup fresh lemon juice
- Unsalted Butter
- 1 tablespoon lemon zest
- Lemon Extract
- Yellow Food Coloring
- Low Fat Cream Cheese
- 1/2 cup powdered sugar
- Low Fat Milk
- Instant Lemon Pudding Mix
- Frozen Whipped Topping
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Cómo preparar Layered Lemon Pie
- Preheat oven to 450°F (232°C).
- Line a 9-inch deep-dish pie plate with your favorite pie crust and trim/flute the edges.
- Do not prick the bottom of the pastry. Line the pastry with a double thickness of heavy-duty foil.
- Bake for 8 minutes.
- Remove the foil and bake for another 5-7 minutes, or until the pastry is golden brown.
- Cool completely on a wire rack.
- **Make the Lemon Curd:** In a large saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 1 1/2 cups water until smooth.
- Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a boil.
- Reduce heat to low and cook, stirring constantly, for 2 minutes.
- In a small bowl, whisk together 2 large egg yolks. Temper the yolks by whisking in a small amount of the hot mixture. Pour the tempered yolks back into the saucepan, whisking constantly.
- Bring to a gentle simmer, stirring constantly for 2 minutes.
- Remove from heat and stir in 1 cup fresh lemon juice, 1/4 cup (1/2 stick) unsalted butter, 1 tablespoon lemon zest, 1 teaspoon lemon extract, and a few drops of yellow food coloring (optional). Stir until the butter is melted and the mixture is smooth.
- Pour the lemon curd into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 30 minutes, or until completely cool.
- Spread the cooled lemon curd into the cooled crust and refrigerate for at least 30 minutes to set.
- **Make the Cream Cheese Layer:** In a large bowl, beat 8 ounces cream cheese and 1/2 cup powdered sugar until smooth and creamy.
- Gradually beat in 1/2 cup milk.
- Add 3.4 ounces instant vanilla pudding mix and beat for 2 minutes. Let stand for 2 minutes, or until slightly thickened.
- Spread the cream cheese mixture evenly over the lemon curd layer.
- Refrigerate for at least 30 minutes to set.
- **Make the Whipped Topping Layer:** In a large bowl, beat 8 ounces cream cheese and 1/4 cup powdered sugar until smooth.
- Gently fold in 1 (8-ounce) container of thawed whipped topping.
- Spread the whipped topping mixture over the cream cheese layer.
- Refrigerate for at least 30 minutes to set before serving. Cut, serve, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
137g
Fat
63g
Carbs
18g
