Moms Triplelayer Lemon Pie Recipes

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KRAFT® TRIPLE-LAYER LEMON PIE

Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h15m

Yield 8

Number Of Ingredients 5



Kraft® Triple-Layer Lemon Pie image

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
  • Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until set.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g

2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 tablespoon lemon juice
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

MY MOM'S LEMON MERINGUE PIE

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Provided by CollinW

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 7



My Mom's Lemon Meringue Pie image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  • Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  • Bake in the preheated oven for 25 minutes.
  • Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
  • Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
  • Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

MOM'S LEMON CUSTARD PIE

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10



Mom's Lemon Custard Pie image

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

Dough for single-crust pie
1 cup sugar
1 tablespoon butter, softened
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons grated lemon zest
Optional: Whipped cream, lemon slices and fresh mint

TRIPLE-LAYER LEMON PIE

Hello, sunshine. Three layers-fluffy, creamy and cool-come together to make this perfect no-bake pie.

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5



Triple-Layer Lemon Pie image

Steps:

  • Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
  • Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. fresh lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

TRIPLE-LAYER LEMON MERINGUE PIE

Jazz It Up Garnish with lemon twists or 1/2 cup sliced strawberries just before serving. Substitute Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.

Provided by LMillerRN

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 7



Triple-Layer Lemon Meringue Pie image

Steps:

  • POUR 2 cups milk into large bowl.
  • Add dry pudding mixes and juice.
  • Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
  • SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
  • Add half of the whipped topping to remaining pudding; stir gently until well blended.
  • Spread over pudding layer in crust.
  • Place 2 cups of the marshmallows in large microwaveable bowl.
  • Add 2 tablespoons milk; stir.
  • Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
  • Refrigerate 15 minute or until cooled.
  • Gently stir in whipped topping; spread over pudding mixture.
  • REFRIGERATE 3 hours or until set.
  • Top with the remaining 1/2 cup marshmallows just before serving.
  • Store leftover pie in refrigerator.

Nutrition Facts : Calories 387.7, Fat 18.4, SaturatedFat 9.2, Cholesterol 48.2, Sodium 505.6, Carbohydrate 54, Fiber 0.3, Sugar 17.1, Protein 3.9

2 cups cold milk
2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
1 tablespoon lemon juice
1 (6 ounce) honey maid graham cracker pie crust (6 oz.)
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 1/2 cups jet-puffed miniature marshmallows, divided
2 tablespoons cold milk

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