Easter Desserts

Pie Heals.

I’ve been dreaming about great Easter brunch desserts this week and can’t seem to shake all things lemon. If you love lemon this recipe of for you. If you don’t like lemon this recipe is for you.

It is dreamy good.

The first time I made it years ago my then 80 year father said, “Now this is one good Lemon Pie!” If you knew my father and how opinionated he is about pie you would call that a miracle of sorts.

I love this recipe not only because it is just delicious but because it makes two pies with ease. Of course I never make my own pie crust (hope that’s not crushing for you…) so I use Mrs. Smith deep dish pie crusts.

For a change up on the top layer I often just whip up some whipping cream and add a little lemon rind and confectioners sugar. Top with blueberries. Divine. Healing.

Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/2 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional
SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix (I have used sugar free and it works just fine!)

TOPPING

1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed

Directions

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 20-30 min.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. (I add a couple of drops lemon extract). Spread over tops of pies. Refrigerate until set. Yield: 2 pies (10 servings each).

Adapted from Taste of Home Layered Lemon Pies www.tasteofhome.com