Luscious Lemon Layer Pie - flour

Method

• Pie Crust: Whisk flour with a fork while still in the bag or cannister.
• Gently spoon out flour into measuring cups.
• (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt.
• Add shortening and cut into pea sized bits with pastry blender.
• Add cold water gradually until just dampened.
• Place on waxed paper and gather into ball from the outside corners.
• Press dough into a 6-inch pancake shape.
• Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap.
• Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges.
• Prick bottom and sides with a fork.
• Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown.
• Use extra pastry for cut-outs in the shapes of lemons, stars, etc.
• for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt.
• Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth.
• Add butter and gradually stir in boiling water.
• Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring.
• Partially cool for 30 minutes, and pour into the baked pie shell.
• Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth.
• Add milk and stir until well blended.
• Add pudding and beat with electric mixer for 2 minutes until thickened.
• Pour on bottom layer.
• Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth.
• Fold in the whipped dessert topping and spread on top of cooled lemon pudding.
• Garnish with extra pastry cutouts, citrus or mint leaves.
• Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.