LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
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Benjamin Chinenyenwa Constance
[email protected]This pie is delicious! The perfect dessert for any occasion.
Youare Likepapa
[email protected]This pie is a bit too tart for my taste, but I still enjoyed it. I think next time I'll use a different type of lemon.
Qasid ronaldo K
[email protected]I love this pie! It's so easy to make and it always turns out perfect. I've even started making it for my friends and family.
Sohail Ahmed Golra
[email protected]This is the best lemon pie I've ever had! The crust is so flaky and the filling is so creamy and tart. I will definitely be making this pie again and again.
Kaylan Collier
[email protected]This pie is a bit too sweet for my taste. I think I'll try using less sugar next time.
Patricia Williamson
[email protected]I made this pie for my family and they loved it! The crust was perfectly flaky and the filling was light and fluffy. I will definitely be making this pie again.
Hafiz Md Hafiz
[email protected]This pie is divine! The perfect balance of tart and sweet. I highly recommend it.
Abdul Hanan
[email protected]I was disappointed with this pie. The crust was soggy and the filling was too runny. I think I'll stick to my old lemon pie recipe.
Samson Oluchukwu
[email protected]This pie is so good! The lemon filling is perfectly tart and the crust is flaky and buttery. I will definitely be making this again.
arifin tamim
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The only change I make is to use a graham cracker crust instead of a traditional pie crust.
baine ashraf
[email protected]This recipe was easy to follow and the pie turned out beautifully. It was a big hit at my potluck dinner.
Sakibul Islam
[email protected]The pie was a bit too tart for my taste, but my husband loved it. I think next time I'll use half the amount of lemon juice.
Rabiu Gbemisola
[email protected]This lemon layer pie was a delightful treat! The combination of the tangy lemon filling and the sweet, flaky crust was perfect. I especially appreciated the fact that the recipe used fresh lemon juice and zest, which gave the pie a wonderfully bright