Everyone is loving this Triple Layer Lemon Pie recipe and you will too. It’s easy to make, tastes great and will be a new family favorite.

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There’s a reason that this Triple Layer Lemon Pie recipe has been so popular. WHOot Contributor Gail who is famous for her easy and delicious recipes is the creator and you are going to love it.

There are 3 distinct layers including an almond biscuit base. The flavors include cream cheese, tangy lemon, vanilla pudding and whipped cream. So, let’s take a look at what you need.

via from pantry to table

Triple Layer Lemon Pie Recipe

Lemon Layer 

  • 1 Cup sugar
  • 1/3 cup Cornflour
  • 1 Cup cold water
  • 3 egg yolks, lightly beaten
  • 3 Tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • 1/2 cup lemon juice

Lemon Pie Base 

  • 1 Cup Plain flour
  • 1 Cup finely chopped almonds
  • 1/2 cup cold butter

Lemon Pie Topping

  • 1 x 250g (9oz) cream cheese, softened
  • 1 Cup icing sugar
  • 2 Cups cold milk
  • 2 packets instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 600ml (20 oz) Thickened/Whipping Cream

How To Make Triple Layer Lemon Pie

via From The Pantry To The Table

In a small saucepan, combine sugar and cornflour; gradually stir in water until smooth.

Bring to a boil; cook and stir for 1 minute or until thickened. 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 for 1 minute.

Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and nuts.

Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish.

Bake at 350°F (180C)  for 15-20 minutes or until edges are golden brown. Cool on a wire rack.

In a bowl, beat cream cheese and icing sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture.

In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer.

Spread with remaining whipped cream. Chill for at least 4 hours before cutting.

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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