Prize Winning Lemon Pie

This is almost the same as my Three Layer Lemon Pie, only richer, and this one has a meringue topping.

Buttery Crunch Pie Crust

1/2 cup chopped pecans

1/4 cup brown sugar

1 cup all-purpose flour

1/2 cup butter, melted

Preheat oven to 400º.

In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.

Press evenly into a 9” pie pan. Bake in preheated oven for 12 to 13 minutes, until golden brown. Allow crust to cool before filling.

First Layer:

1-1/2 cups sugar

3 tablespoons cornstarch

3 tablespoons flour

Dash salt

1-1/2 cups hot water

3 slightly beaten egg yolks

1/2 teaspoon grated lemon peel

2 tablespoons butter

1/3 cup lemon juice

In saucepan, mix sugar, cornstarch, flour and salt.  Gradually blend in water.  Bring to boiling over high heat stirring constantly.  Reduce heat to medium; cook and stir 8 minutes more.  Remove from heat, stir small amount hot mixture into egg yolks; return to hot mixture.  Bring to a boil over high heat.  Reduce heat to low, cook and stir 4 minutes longer.  Remove from heat.  Add lemon peel and butter.  Gradually stir in 1/3 cup lemon juice.  Cool 10 minutes.  Pour into pastry shell.  Cool and refrigerate.

Second Layer:

4 ounces Cool Whip

4 ounces cream cheese, softened

1/2 cup powdered sugar

1 tablespoon fresh lemon juice

1 small package lemon pie instant pudding

1 cup milk

Add powdered sugar to cream cheese, mix well; add lemon juice.  Place instant pudding mix and milk in small bowl and beat for 1 minute.  Fold into cream cheese mixture.  Add Cool Whip; pour over chilled lemon filling in pie shell.  Return to refrigerator.

Third Layer:

1 package (8oz) cream cheese

1/3 cup sugar

1/2 cup sour cream

1 teaspoon vanilla

4 ounces Cool Whip

Beat cream cheese until smooth.  Gradually beat in sugar.  Blend in sour cream and vanilla.  Fold in whipped topping blending thoroughly. Spoon on to other layers.  Chill.

Meringue: 

Beat 3 egg whites and ½ teaspoon cream of tartar until foamy.  Slowly add 1/2 cup plus 2 tablespoons sugar.  Beat until soft peaks form.  Pile on top of pie and bake at 425º for 5-6 minutes.

Chill at least 2 hours.  Keep refrigerated.