Easy Lemon Pudding Pie Food

NO BAKE LEMON PUDDING PIE

Steps:

• Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick, about 2 minutes. Let sit for 5 minutes so it can thicken.
• While the pudding is sitting to thicken make the whipped cream. In a mixing bowl with a handheld blender, or use the bowl of a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. This takes about 5 minutes.
• Spread 1 1/2 cups of the lemon pudding into the graham cracker crust.
• Add half of the freshly whipped cream into the remaining lemon pudding mix and stir together until combined. Spread over the lemon pudding in the pie crust.
• Top the pie with the remaining whipped cream. You can either spread it on as the 3rd layer immediately OR you can pipe it on the edges of the pie (as shown in the pictures) after the refrigeration time and before serving.
• Cover with the enclosed lid from the graham cracker crust and let refrigerate for at least 8 hours before serving. For best results make the night before and let it sit in the fridge overnight.

KRAFT® TRIPLE-LAYER LEMON PIE

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.

LEMON PUDDING PIE

Steps:

• Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream.
• Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites.
• Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch.
• Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9" pie.

5 MINUTE LEMON PIE

Steps:

• Pour 1 1/4 cups cold milk in a large bowl.
• Beat in 2 packages pudding mix and 1/2 the tub of Cool Whip.
• Spread in prepared graham crust.
• Spread remaining Cool Whip topping on top of pie and serve immediately or refrigerate till time to serve.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.