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4 Layer Lemon Pie recipe

Ingredients   (Measurement Conversion Calculator)

1 tbsp sugar
Layer 4:
2 cups non-dairy whipped toppin
1 cup self-rising flour
1 stick margarine, softened
8-oz cream cheese, softened
1/2 cup lemon juice, fresh squeezed
3 egg yolks
1 tbsp finely grated lemon zest
Layer 3:
Layer 2:
1 cup chopped pecans
Layer 1:
1 cup sugar
1 cup non-dairy whipped topping
14-oz sweetened condensed milk

Directions

In a mixing bowl, mix together first four ingredients and press in bottom of a 9×13-inch baking dish. Bake at 350 deg F for 15 to 20 min, or until lightly browned. Remove from oven and cool completely. In another bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread over cooled crust. Refrigerate. In a heavy medium saucepan, combine lemon zest, lemon juice and sweetened condensed milk. Cook over low heat, stirring constantly, 10 to 15 min. 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.