Triple Layered Lemon Pie
1 cup sugar
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
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
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