LAYERED LEMON PIE
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON LAYER CAKE WITH CREAM CHEESE FROSTING
I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.
Provided by Cupcake Princess
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
- Stir flour, baking powder, and salt together in a medium mixing bowl.
- Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
- Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
- Divide batter evenly between the baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
- Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
- Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g
LEMON LAYER CREAM CHEESE PIE
I love lemon pies--any kind. I can't wait to try this variation I found on the Pillsbury website. It is three layers, cream cheese, lemon and whipped cream. Mmmmm.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375°F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well.
- Gradually add cold water, stirring constantly until blended.
- In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan.
- Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly.
- Boil 1 minute.
- Remove from heat.
- Stir in lemon juice, butter and lemon peel; blend well.
- For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
- Add egg; blend well.
- Spoon and spread cream cheese mixture in prepared crust.
- Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
- Bake at 375°F for 35 to 40 minutes or until crust is golden brown.
- (Center will not be set.) Cool 30 minutes.
- Refrigerate 1 1/2 hours or until completely chilled.
- Whip cream and sweeten it to taste.
- Serve pie topped with whipped cream.
- Store in refrigerator.
Nutrition Facts : Calories 333.7, Fat 19, SaturatedFat 9.9, Cholesterol 111.5, Sodium 212.4, Carbohydrate 37.6, Fiber 0.2, Sugar 27.2, Protein 4.4
LEMON CREAM CHEESE PIE
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
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.
LAYERED LEMON PIE
Enjoy a cool and creamy dessert at your next gathering with Layered Lemon Pie. Layered Lemon Pie is stacked with jam, graham crackers, sweetened cream cheese and more! Keep digging, because the next layer is even better than the last.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
4 LAYER LEMON PIE
Make and share this 4 Layer Lemon Pie recipe from Food.com.
Provided by Rita P
Categories Pie
Time 55m
Yield 20 serving(s)
Number Of Ingredients 9
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.
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- Graham Cracker Crust Mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 - 8 minutes remove from oven and cool. Cream Cheese Layer Combine cream cheese, sugar, sour cream and salt in a medium-sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly.
- Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When its lukewarm layer cream cheese on crust and refrigerate until cooled.
- Lemon Topping Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a saucepan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture into the hot pudding stir and cook until the pudding reaches the boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off.
- When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving. Fresh whipped cream may be added for garnish.
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5/5 (3)Calories 320 per servingServings 8
- Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.
- Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.
- Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
LEMON-LAYER CREAM CHEESE PIE RECIPE - PILLSBURY.COM
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3.5/5 (90)Category DessertServings 8Total Time 3 hrs
- Heat oven to 375°F. In 2-quart saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in cold water until blended. In small bowl, beat egg yolks slightly with fork. Stir yolks into sugar mixture in saucepan. Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and butter until well blended.
- In small bowl with electric mixer, beat 1/3 cup sugar and the cream cheese on medium speed until smooth. Beat in egg until well blended. Spoon and spread cream cheese mixture in crust-lined pan. Spoon lemon mixture evenly over cream cheese layer; spread carefully to cover.
- Bake 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate until chilled, about 1 1/2 hours. Serve topped with whipped cream. Store in refrigerator.
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