Best 2 Layered Lemon Pies Recipes
In the realm of delectable desserts, few treats can rival the allure of the layered lemon pie. This tantalizing confection, with its symphony of sweet and tangy flavors, its velvety smooth texture, and its visually stunning presentation, has captivated taste buds for generations. Whether you're seeking a classic recipe that evokes nostalgia or a modern interpretation that pushes the boundaries of flavor and creativity, this article will guide you through the art of crafting the perfect layered lemon pie. Discover the secrets of achieving that perfect balance between tangy lemon filling and creamy, billowy meringue, and learn how to create layers that are not only visually appealing but also burst with flavor in every bite. Prepare to embark on a culinary journey that will transform you into a master baker, leaving your loved ones in awe with your exquisite layered lemon pie creations.
Check out the recipes below so you can choose the best recipe for yourself!
LAYERED LEMON PIES
My sister shared this recipe with me and it is simply delicious. The secret to the great flavor is using fresh lemon juice. -Nanette Sorensen, Taylorsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 pies (10 servings each).
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°. , Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks. , In a large saucepan, combine sugar, cornstarch and salt. 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 heat., Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set., For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.
Nutrition Facts : Calories 428 calories, Fat 21g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 321mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LAYERED LEMON PIES
Originally from Taste of Home magazine. Sometimes I halve the recipe when making only one pie. These are really zingy lemon pies. wonderful flavor!
Provided by pamela t.
Categories Dessert
Time 2h30m
Yield 2 pies
Number Of Ingredients 18
Steps:
- Prepare pie crusts as package directs. Set aside to cool.
- In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat and cook two minutes more. remove from heat.
- Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
- Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
- In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
- Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
- Gently spread on top of pies. Refrigerate 30 more minutes.
- For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
- Add slivered almonds, if desired.
Tips:
- For a flaky crust, use a food processor to pulse the butter and flour until the mixture resembles coarse crumbs. Then, add ice water one tablespoon at a time until the dough just comes together.
- To prevent the crust from shrinking, chill it for at least 30 minutes before baking.
- To make sure the custard filling is smooth, whisk the eggs, sugar, and cornstarch together until well combined before adding the milk and cream.
- For a silky smooth filling, strain the custard through a fine-mesh sieve before pouring it into the pie crust.
- To prevent the meringue from weeping, make sure the egg whites are at room temperature and that the sugar is added gradually.
- To get a golden brown meringue, torch the top of the pie with a kitchen torch or broil it in the oven for a few minutes.
Conclusion:
Layered lemon pies are a delicious and classic dessert that can be enjoyed by people of all ages. With a flaky crust, creamy custard filling, and fluffy meringue topping, these pies are sure to impress your guests. By following the tips in this article, you can create a layered lemon pie that is both beautiful and delicious. So next time you're looking for a special dessert to make, give layered lemon pie a try. You won't be disappointed!
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