FOUR-LAYER LEMON PIE
From mamajune 17 years ago
- 15-20 minutes to make
- Serves 12
A nice dessert for a hot summer day
Ingredients
- 1st Layer: shopping list
- 1 cup self-rising flour shopping list
- 1 stick margarine, softened shopping list
- 1 tablespoon sugar shopping list
- 1 cup chopped pecans shopping list
- 2nd Layer: shopping list
- 1 (8-ounce) package cream cheese, softened shopping list
- 1 cup sugar shopping list
- 1 cup non-dairy whipped topping shopping list
- 3rd Layer: shopping list
- 1/2 cup lemon juice, fresh squeezed shopping list
- 1 tablespoon finely grated lemon zest shopping list
- 1 (14-ounce) can sweetened condensed milk shopping list
- 3 egg yolks shopping list
- 4th Layer shopping list
- 2 cups non-dairy whipped topping shopping list
How to make it
- In a mixing bowl, mix together the first four ingredients and
- press in bottom of a 9×13-inch baking dish. Bake at 350° for
- 15-20 minutes, or until lightly browned. Remove from oven and
- cool completely.
- In another bowl, cream together the cream cheese and 1 cup
- sugar. Fold in whipped topping Spread over cooled crust.
- Refrigerate.
- In a heavy medium saucepan, combine lemon juice, lemon zest and
- sweetened condensed milk. Cook over low heat, stirring
- constantly, 10-15 minutes. Beat egg yolks in a small bowl with a
- fork until lemon-colored. Add a small amount of hot mixture to
- egg yolks, beating constantly. Gradually add to hot mixture,
- stirring constantly. Remove from heat and cool completely. Pour
- evenly over cream cheese layer. Chill until firm.
- Spread remaining 2 cups whipped topping over all and refrigerate
- until ready to cut into squares and serve.
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