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.
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.
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. 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 two large pieces of plastic wrap. Remove one 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 Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE
2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!
Provided by Chef Pisces
Categories Pie
Time 40m
Yield 1 1, 6 serving(s)
Number Of Ingredients 19
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.
FOUR-LAYER LEMON PIE
Make and share this Four-Layer Lemon Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- First Layer: Mix all ingredients together and pat into a pie pan.
- Bake in a preheated 400 degree oven until browned,8 to 10 minutes.
- Second Layer: Beat together and pour into pie shell.
- Chill.
- Third Layer: Mix until thickened and pour on cream cheese layer.
- Chill.
- Fourth Layer: Cover pie with 4 oz.
- whipped topping.
- Chill until serving time
Nutrition Facts : Calories 597.2, Fat 34.3, SaturatedFat 14.5, Cholesterol 68.1, Sodium 455.6, Carbohydrate 65.4, Fiber 0.6, Sugar 20.4, Protein 8.8
4 LAYER PIE
This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.
Provided by Sooz Cooks
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8
More about "4 layer lemon pie recipes"
LEMON DELIGHT – ERICA'S RECIPES – LAYERED LEMON LUSH …
From ericasrecipes.com
5/5 (1)Total Time 2 hrs 40 minsCategory DessertCalories 325 per serving
- Combine the flour, butter, and ¾ cup chopped walnuts. Press into a 13x9-in baking dish. Bake at 350°F for 20 minutes. Cool.
- Use an electric mixer to combine the cream cheese, powdered sugar, and 1 cup Cool Whip until smooth. Spread over the cooled crust. (*see Notes*)
LEMON ANGEL PIE - A.K.A. THE BEST LEMON PIE! - BAREFEET IN …
From barefeetinthekitchen.com
4.8/5 (35)Total Time 1 hr 10 minsCategory DessertCalories 383 per serving
- Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
LUSCIOUS LEMON DELIGHT - AN EASY-TO-MAKE DESSERT
From happyhooligans.ca
4.9/5 (45)Total Time 35 minsCategory DessertCalories 282 per serving
LEMON PIE (EASY & DELICIOUS) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
THE BEST REAL LEMON PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS DREAMS COME …
From southernliving.com
THE VERY BEST LEMON PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON ICEBOX PIE - HOW TO MAKE LEMON ICEBOX PIE - DELISH
From delish.com
FOUR-LAYER LEMON PIE RECIPE | RECIPELAND
From recipeland.com
NO BAKE LEMON PUDDING PIE - TOGETHER AS FAMILY
From togetherasfamily.com
FOUR-LAYER LEMON PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RECIPESOURCE: FOUR-LAYER LEMON PIE
From recipesource.com
4 INGREDIENT NO BAKE LEMON PIE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
NO-BAKE LEMON PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
FOUR-LAYER LEMON PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #pies-and-tarts #desserts #fruit #american #southern-united-states #refrigerator #pies #dietary #low-sodium #comfort-food #low-in-something #citrus #lemon #taste-mood #equipment #number-of-servings
You'll also love