Triple Lemon Pie
What a wonderful and easy pie! The taste of the lemon reminds me of the filling of my grandmothers lemon meringue pie.
Dovetailing Tip: Use the extra pie crust that you made on day 2 instead of a store-bought crust for todays lemon pie.
|1 (15-ounce) box||unroll and bake pie crust (recommended: pillsbury)|
|1||(4.3-ounce) box lemon pudding mix (recommended: jell-o cook and serve)|
|2 teaspoons||lemon zest, finely grated|
|fresh berries and whipped topping, for serving|
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.