Layered Lemon Pie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 unbaked 9-inch deep dish pie pastry
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup cold water
• 2 egg yolks, beaten
• 1/4 cup lemon juice
• 4 teaspoons lemon juice (yes, again!)
• 2 tablespoons unsalted butter, cubed
• 1/2 teaspoon lemon zest, minced
• 1/2 teaspoon lemon extract
• 2 drops yellow food coloring (optional)
• 4 ounces low-fat cream cheese, softened
• 1/2 cup powdered sugar
• 3/4 cup low-fat milk (2% fat)
• 1 (3 1/2 ounce) package instant lemon pudding mix
• 8 ounces low-fat cream cheese, softened
• 1/2 cup powdered sugar
• 8 ounces frozen whipped topping, thawed

Recipe

• 1 preheat oven to 450 degrees fahrenheit.
• 2 line a 9-inch deep-dish pie plate with pastry, and trim and flute the edges. do not prick the bottom of the pastry, but line the pastry with a double thickness of heavy-duty foil.
• 3 bake for 8 minutes; remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.
• 4 cool on a wire rack.
• 5 for the bottom layer:.
• 6 in a large saucepan, combine sugar, cornstarch and salt; stir in the water until smooth.
• 7 cook and stir over medium-high heat until thickened and bubbly.
• 8 reduce heat and cook, stirring for another 2 minutes, before removing from the heat.
• 9 stir a small amount of this hot filling into the beaten egg yolks, then return everything to the saucepan, stirring constantly.
• 10 bring to a gentle boil, then cook and stir 2 minutes longer before removing from the heat.
• 11 gently stir in the lemon juice, butter, lemon zest, extract and food coloring (if using), stirring until butter is melted.
• 12 set aside and cool to room temperature without any additional stirring.
• 13 when cooled, spread lemon mixture into the cooled crust and refrigerate for 30 minutes or until firm.
• 14 for the middle layer:.
• 15 in a large bowl, beat cream cheese and powdered sugar until smooth, then gradually beat in the milk.
• 16 add pudding mix and beat 2 minutes more, then let stand for 2 minutes or until soft-set.
• 17 when soft-set, gently spread this mixture on top of the 1st (bottom) layer, then refrigerate for 30 minutes or until set.
• 18 for the top layer:.
• 19 in a large bowl, beat cream cheese and powdered sugar until smooth.
• 20 fold in the thawed whipped topping and spread this over the top of the pie.
• 21 refrigerate until set then cut, serve and enjoy!