Lemon Cream Cheese Pie

1
TAMMY WADE

By
@Tammywade

From my MIL's recipe box...

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10
Prep:
5 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • 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

How to Make Lemon Cream Cheese Pie

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.

Printable Recipe Card

About Lemon Cream Cheese Pie

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




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