Triple Lemon Pie
- Level: Intermediate
- Yield: 1 (9 1/2-inch) tart
- Total: 3 hr 35 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 25 min
Ingredients
1 (15-ounce) box unroll and bake pie crusts (recommended: Pillsbury)
1 (4.3-ounce) box lemon pudding mix (recommended: Jell-O cook and serve)
4 egg yolks
1/4 cup sugar
3 cups lemonade
2 teaspoons lemon zest, finely grated
Fresh berries and whipped topping, for serving
Directions
- Preheat oven to 350 degrees F.
- Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
- While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.