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Layered Lemon Pie
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| Pastry for two single crust pies | |
| 1 1/2 c | sugar |
| 6 T | cornstarch |
| 1/4 t | salt |
| 2 c | cold water |
| 3 | egg yolks, beaten |
| 1/3 c | lemon juice |
| 1/4 c | butter, cubed |
| 1 t | grated lemon peel |
| 1 t | lemon extract |
| 3 drops | yellow food coloring, optional |
| Second layer: | |
| 1 pkg (8 oz) | cream cheese, softened |
| 1 c | powdered sugar |
| 1 1/2 c | cold milk |
| 2 pkg (3.4 oz each) | instant lemon pudding mix |
| Topping: | |
| 1 pkg (8 oz) | cream cheese, softened |
| 1 c | powdered sugar |
| 1 carton (16 oz) | frozen whipped topping, thawed |
Line 2 9-inch pie plates with pastry; trim and flute edges. Line unpricked pastry with double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In 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 heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring, if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.
In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix, beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set. Yields: 2 pies.
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