Layered Lemon Pie

I've tweaked this recipe just slightly to make a single pie. The original was found in the feb/mar 2010 cooking magazine, taste of home, and this lemon lover couldn't resist posting it here! Preparation time does not include the time for each of the several layers to cool to room temperature and/or set.

Steps

Preheat oven to 450 degrees fahrenheit.

Line a 9-inch deep-dish pie plate with pastry , and trim and flute the edges.

Do not prick the bottom of the pastry , but line the pastry with a double thickness of heavy-duty foil.

Bake for 8 minutes.

Remove the foil and bake another 5 to 7 minutes longer or until the pastry is golden brown.

Cool on a wire rack.

For the bottom layer:.

In a large saucepan , combine sugar , cornstarch and salt.

Stir in the water until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat and cook , stirring for another 2 minutes , before removing from the heat.

Stir a small amount of this hot filling into the beaten egg yolks , then return everything to the saucepan , stirring constantly.

Bring to a gentle boil , then cook and stir 2 minutes longer before removing from the heat.

Gently stir in the lemon juice , butter , lemon zest , extract and food coloring , stirring until butter is melted.

Set aside and cool to room.

Ingredients

unbaked 9-inch deep dish pie pastry, granulated sugar, cornstarch, salt, cold water, egg yolks, lemon juice, unsalted butter, lemon zest, lemon extract, yellow food coloring, low-fat cream cheese, powdered sugar, low-fat milk, instant lemon pudding mix, frozen whipped topping