Lemon Cream Cheese Pie

TAMMY WADE

By
@Tammywade

From my MIL's recipe box...


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Rating:

Comments:

Serves:

10

Prep:

5 Min

Cook:

15 Min

Method:

Bake

Ingredients

1
sheet, refrigerted pie pastry
1 c
sugar
1/4 c
+ 2 tsps. cornstarch
1/2 tsp
salt
1 c
water
2 Tbsp
butter
2 tsp
grated lemon peel
3 dash(es)
yellow food coloring(opt)
1/2 c
+1 tsp. lemon juice-divided
1 pkg
8oz. cream cheese
1/2 c
powdered sugar
1 c
whipped topping

Directions Step-By-Step

1
Lightly roll out pastry into a 12" circle; transfer to a 9" pin plate. Trim pastry to 1/2" beyond edge of plate, Flute edges. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450* for 8 minutes. Remove foil and bake 5 minutes longer, cool on wire rack.
2
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remoe from heat; stir in butter, lemon peel, and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.
3
In a large mixing bowl, beat cream cheese, powdered sugar, until smooth. Fold in whipped topping and remaing lemon juice. Spread into crust; top with lemon filling. Refrigerate for at least 6 hours or until the top is set.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom