Luscious Lemon Layer Pie Recipes

LUSCIOUS LEMON CREAM PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
• Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
• In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

LEMON SUPREME PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

LAYERED LEMON PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

LAYERED LEMON PIE

Steps:

• In a small mixing bowl, beat cream cheese and sugar until smooth.
• Beat in half of the pie filling.
• Fold in the whipped topping.
• Spoon into crust.
• Spread with remaining pie filling.
• Refrigerate for 15 minutes or until serving. Refrigerate leftovers if any.

LAYERED LEMON PIES

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.