Layered Lemon Pies - cooking recipe

Ingredients

two deep dish pie shell
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring
2nd layer
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 1/2 cups cold milk
2 (3 ounce) packages instant lemon pudding mix
topping
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton whipped topping, thawed

Preparation

Prepare pie crusts as package directs. Set aside to cool.
In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook two minutes more. remove from heat.
Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
Gently spread on top of pies. Refrigerate 30 more minutes.
For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
Add slivered almonds, if desired.