Layered Lemon Pie Recipe

How to Make Layered Lemon Pie

1. Preheat oven to 450°F (232°C).
2. Line a 9-inch deep-dish pie plate with your favorite pie crust and trim/flute the edges.
3. Do not prick the bottom of the pastry. Line the pastry with a double thickness of heavy-duty foil.
4. Bake for 8 minutes.
5. Remove the foil and bake for another 5-7 minutes, or until the pastry is golden brown.
6. Cool completely on a wire rack.
7. **Make the Lemon Curd:** In a large saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
8. Gradually whisk in 1 1/2 cups water until smooth.
9. Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a boil.
10. Reduce heat to low and cook, stirring constantly, for 2 minutes.
11. 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.
12. Bring to a gentle simmer, stirring constantly for 2 minutes.
13. 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.
14. 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.
15. Spread the cooled lemon curd into the cooled crust and refrigerate for at least 30 minutes to set.
16. **Make the Cream Cheese Layer:** In a large bowl, beat 8 ounces cream cheese and 1/2 cup powdered sugar until smooth and creamy.
17. Gradually beat in 1/2 cup milk.
18. Add 3.4 ounces instant vanilla pudding mix and beat for 2 minutes. Let stand for 2 minutes, or until slightly thickened.
19. Spread the cream cheese mixture evenly over the lemon curd layer.
20. Refrigerate for at least 30 minutes to set.
21. **Make the Whipped Topping Layer:** In a large bowl, beat 8 ounces cream cheese and 1/4 cup powdered sugar until smooth.
22. Gently fold in 1 (8-ounce) container of thawed whipped topping.
23. Spread the whipped topping mixture over the cream cheese layer.
24. Refrigerate for at least 30 minutes to set before serving. Cut, serve, and enjoy!