Layered Lemon Pies Recipe

Name: Layered Lemon Pies
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 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

Experience a burst of sunshine with these zesty Layered Lemon Pies! Inspired by Taste of Home magazine, this recipe features a tangy lemon filling, creamy cheese layers, and a delightful almond topping (optional). Perfect for potlucks or a special occasion, these pies are sure to impress. Make one or two – the recipe is easily halved!

Prep Time 30 mins

Cook Time 150 mins

Calories 2953.8 kcal

Protein 54g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.