The Humpherys Family

Layered Lemon Pie

Source  Taste of Home
Recipe Added:  4/1/2012
Pastry for two 9" single-crust pies
1 1/2 cups sugar
6 Tbsp cornstarch
1/4 tsp salt
2 cups cold water
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 tsp grated lemon peel
1 tsp lemon extract
3 drops yellow food coloring
 Second Layer
1 8-oz pkg cream cheese, softened
1 cup powdered sugar
1 1/2 cups cold milk
2 small pkgs instant lemon pudding
 
Topping
1 pkg 8-oz cream cheese, softened
1 cup powdered sugar
1 tub frozen whipped topping, thawed
Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks. In a large saucepan, combine the 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 the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to softened without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.

In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set. For topping, in a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.
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