Triple Layer Lemon Pie
Becky's Advice: "When life hands you lemons, make lemon pie - triple layer rich"
Ingredients:
- 2 lemons
- 1 cup sugar
- 2 eggs
- 1 single unbaked pie crust
- 1 package (3.5oz) 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 oz cream cheese, softened
- Lemon slices, lemon curls, fresh berries & mint leaves for garnish (optional)
Method:
Wash 1 lemon and thinly slice or coarsely rate (rind and all). Mix lemons with 1 cup sugar, cover and refrigerate for 4-8 hours, stirring 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°. Line a 9" pie plate with unbaked pie pastry. Flute top edge.
Beat 2 eggs and fold into lemon sugar mixture. Pour into prepared pie shell. Place foil carefully over 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 to cool.
Whisk together pudding mix, 1 Tbsp finely grated lemon peel (zest), 1 Tbsp fresh lemon juice, milk and sour cream for about 2 minutes. Spread over whole lemon layer in cooled pie shell.
In a small bowl, stir together softened cream cheese and 1 Tbsp 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 swirrls. Place in refrigerator to set. Garnish with lemon curls, fresh berries and mint leaves.
Serves 10.
