Four Layer Lemon Pie Recipes

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.

4 LAYER LEMON PIE

Steps:

• 1st Layer: Combine butter (melted), flour and pecans and press into a 13" X 9" casserole dish.
• Bake at 350 degrees for 25 minutes.
• Let cool.
• 2nd Layer: Combine cream cheese (softened), sugar and 1/2 of large whipped topping.
• Spread over cooled crust.
• 3rd Layer: Combine condensed milk, egg yolks and lemon juice, spread over 2nd layer.
• 4th Layer: Top with remainder of whipped topping.
• Garnish with lemon slices and mint, if you like.

LUSCIOUS LEMON LAYER PIE

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or cannister. 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 2 large pieces of plastic wrap. Remove 1 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 the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

TRIPLE-LAYER LEMON MERINGUE PIE RECIPE - (4.6/5)

Steps:

• POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

KRAFT® TRIPLE-LAYER LEMON PIE

Steps:

• Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
• Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until set.

4 LAYER PIE

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE

Steps:

• Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
• To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
• Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
• In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
• You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
• To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
• Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.