{"id":386,"date":"2013-03-30T17:26:16","date_gmt":"2013-03-30T22:26:16","guid":{"rendered":"http:\/\/recipeforflavor.com\/?p=386"},"modified":"2013-03-30T17:26:16","modified_gmt":"2013-03-30T22:26:16","slug":"double-double-lemon-pie","status":"publish","type":"post","link":"https:\/\/recipeforflavor.com\/?p=386","title":{"rendered":"Double Double Lemon Pie"},"content":{"rendered":"
\t Double Double Lemon Pie<\/span><\/p>\n
<\/div>\n
Author: Derek Amato<\/span><\/div>\n
Serves: 16<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • Crust<\/li>\n
  • 2 sleeves of graham crackers<\/li>\n
  • 2 sticks of unsalted butter<\/li>\n
  • Cheese Filling<\/li>\n
  • 8 oz block of cream cheese, softened<\/li>\n
  • 1 14 oz can of sweetened condensed milk<\/li>\n
  • 6 oz of lemonade concentrate, thawed<\/li>\n
  • 4 1\/2 oz of Cool Whip, thawed<\/li>\n
  • 1 4-serving box of lemon instant pudding<\/li>\n
  • 2 tbls of butter<\/li>\n
  • 2 tbls of lemon zest<\/li>\n
  • Lemon Gel Filling<\/li>\n
  • 2 1\/2 cups of sugar<\/li>\n
  • 1\/2 cup of cornstarch<\/li>\n
  • 1\/3 cup of flour<\/li>\n
  • 1\/2 tsp of salt<\/li>\n
  • 3 cups of water<\/li>\n
  • 8 slightly beaten egg yolks<\/li>\n
  • 1\/2 of lemon juice<\/li>\n
  • 2 tbls of butter<\/li>\n
  • 2 tbls of lemon zest<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Preheat the oven to 350 degrees.<\/li>\n
    2. Run each sleeve of graham crackers through the food processor until they are crumbs and pour them into their respective pie pans.<\/li>\n
    3. Microwave each stick of butter until melted and pour them into their respective pie pans.<\/li>\n
    4. Mix the cracker crumbs and butter together in each pan and press into a pie plate going up the sides and bake for about 10 mins, then let cool.<\/li>\n
    5. In a medium bowl beat the cream cheese until it’s fluffy, then add the condensed milk and continue to beat until fully combined.<\/li>\n
    6. Add the lemonade concentrate, lemon pudding mix, and 2 tbls of lemon zest and mix until smooth.<\/li>\n
    7. Fold in the Cool Whip until blended and pour half of the mixture into each pie pan, cover and refrigerate for about 4 hours or until firm.<\/li>\n
    8. In a medium saucepan whisk together the sugar, cornstarch, flour and salt.<\/li>\n
    9. Slowly add in the water while whisking over medium heat until boiling, let boil for 1 min.<\/li>\n
    10. Remove from the heat and slowly whisk in 2 cups of the mixture into the egg yolks to temper them, then whisk back in with the hot mixture.<\/li>\n
    11. Cook over medium heat whisking the whole time for approximately 5 mins or until the mixture is very thick.<\/li>\n
    12. Remove from heat and add the lemon juice, butter and 2 tbls lemon zest.<\/li>\n
    13. Cover with plastic wrap so that no air touches the mixture and put the saucepan in the refrigerator for about 2 hours or until cooled completely.<\/li>\n
    14. Spoon the gel filling over the cheese filling and keep refrigerated between servings.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.2.1596<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Double Double Lemon Pie Author: Derek Amato Serves: 16 Ingredients Crust 2 sleeves of graham crackers 2 sticks of unsalted butter Cheese Filling 8 oz block of cream cheese, softened 1 14 oz can of sweetened condensed milk 6 oz of lemonade concentrate, thawed 4 1\/2 oz of Cool Whip, thawed 1 4-serving box of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[11],"tags":[53],"_links":{"self":[{"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/posts\/386"}],"collection":[{"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=386"}],"version-history":[{"count":10,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/posts\/386\/revisions"}],"predecessor-version":[{"id":458,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=\/wp\/v2\/posts\/386\/revisions\/458"}],"wp:attachment":[{"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipeforflavor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}