FOUR-LAYER LEMON PIE
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
