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Triple Layered Lemon Pie




Source of Recipe


KSL
Triple Layered Lemon Pie

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* 2 lemons
* 1 cup sugar
* 2 eggs
* 1 single unbaked pie crust
* 1 package (3.5 ounces) instant lemon pudding mix
* 1 cup skim or low-fat milk
* 1/2 cup non-fat sour cream
* 1 cup whipping cream
* 1/3 cup powdered sugar
* 4 ounces cream cheese, softened
* Lemon slices, lemon curls, fresh berries and mint leaves, optional garnish

Method:

Wash 1 lemon and thinly slice or coarsely grate (rind and all). Mix lemons with 1 cup sugar; cover and refrigerate 4-8 hours (stir once or twice). NOTE: I have made this pie without allowing lemons to set overnight, but prefer it as recipe reads. Preheat oven to 350 degrees. Line a 9-inch pie plate with unbaked pastry. Flute top edge.

Beat 2 eggs and fold into lemon sugar mixture. Pour into prepared pie shell, place foil carefully down inside pie plate, gently pressing foil against the sides of plate, curling it over top pie crust edge. Place pie on a low oven rack and bake 30-45 minutes or until filling is set. Remove foil toward end of baking to ensure edge is browned to taste. Remove pie from oven and allow cool.

Whisk together two minutes pudding mix, 1 tablespoon finely grated lemon peel (zest), 1 tablespoon fresh lemon juice, milk and sour cream. Spread over whole lemon layer in pie cooled shell.

In a small bowl stir together softened cream cheese and 1 tablespoon cream; set aside. Whip remaining cream with powdered sugar; fold cream cheese into whipped cream. Pipe or spoon whipped cream over pie creating desired peaks and swirls. Place in refrigerator to set. Garnish with lemon curls, fresh berries and mint leaves. Serves 10