Layered Lemon Pies Recipe
INGREDIENTS
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Ingredients
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Pastry for two single-crust pies (9 inches)
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1-1/2 cups sugar
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6 tablespoons cornstarch
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1/4 teaspoon salt
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2 cups cold water
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3 egg yolks, lightly beaten
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1/3 cup lemon juice
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1/4 cup butter, cubed
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1 teaspoon grated lemon peel
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1 teaspoon lemon extract
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3 drops yellow food coloring, optional
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SECOND LAYER:
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1-1/2 cups cold 2% milk
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2 packages (3.4 ounces each) instant lemon pudding mix
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TOPPING:
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 carton (16 ounces) frozen whipped topping, thawed
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