Layered Lemon Pies

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• two deep dish pie shell
• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups cold water
• 3 egg yolks, beaten
• 1/3 cup lemon juice
• 1/4 cup butter, cubed
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• 3 drops yellow food coloring
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 1/2 cups cold milk
• 2 (3 ounce) packages instant lemon pudding mix
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 ounce) carton whipped topping, thawed

Recipe

• 1 prepare pie crusts as package directs. set aside to cool.
• 2 in a large suacepan, combine sugar, cornstarch and water. cook and stir over medium-high heat until thickened and bubbly.
• 3 reduce heat and cook two minutes more. remove from heat.
• 4 stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
• 5 bring to a gentle boil; cook and stir 2 minutes longer.
• 6 remove from heat. add lemon juice, cubed butter, lemon peel, extract and food coloring.
• 7 cool to room temperature without stirring. spread lemon mixture into two pie shells. refrigerate for 30 minutes.
• 8 in a large bowl, beat cream cheese and powdered sugar unitl smooth. gradually add milk.
• 9 addd pudding mix. beat for two minutes. let stand for 2 more minutes.
• 10 gently spread on top of pies. refrigerate 30 more minutes.
• 11 for topping, beat cream cheese with powdered sugar until smooth. fold in whipped topping. spread over top of pies. refrigerate until set.
• 12 add slivered almonds, if desired.