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FOUR-LAYER LEMON PIE


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup self-rising flour
1 stick margarine, softened
1 tablespoon sugar
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 cup non-dairy whipped topping
1/2 cup lemon juice
1 (14-ounce) can sweetened condensed milk
3 egg yolks
2 cups non-dairy whipped topping


In a mixing bowl, mix together the first four ingredients


and press in bottom of a 9 13-inch baking dish. Bake at 350° for


15-20 minutes, or until lightly browned. Remove from oven and


cool completely.


In another bowl, cream together the cream cheese and 1 cup


sugar. Fold in whipped topping Spread over cooled crust.


Refrigerate.


In a heavy medium saucepan, combine lemon juice and


sweetened condensed milk. Cook over low heat, stirring


constantly, 10-15 minutes. Beat egg yolks in a small bowl with a


fork until lemon-colored. Add a small amount of hot mixture to


egg yolks, beating constantly. Gradually add to hot mixture,


stirring constantly. Remove from heat and cool completely. Pour


evenly over cream cheese layer. Chill until firm.


Spread remaining 2 cups whipped topping over all and


refrigerate until ready to cut into squares and serve.


Pairs Well With


Notes

A dash of local for every season
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