LEMON CREAM CHEESE PIE
1baked pie pastry
1 1/2 csugar
·a pinch of salt
2-3drops of food coloring
2 tspgrated lemon rind
2/3 cfresh lemon juice
12 ozcream cheese soften
3/4 cpowdered sugar
3/4 cheavy cream
1 Tbspfresh lemon juice
How to Make LEMON CREAM CHEESE PIE
- In a saucepan, combine sugar, cornstarch and a pinch of salt. Stir in water, lemon juice,lemon rind and yellow food coloring. Bring to boil over medium high heat, cook, and stir 2 mins., or until smooth and thicken.
Remove from heat, stir in butter, cool to room temperature for about 1 hour.
- Meanwhile, in a mixing bowl, beat ceam cheese and powdered sugar until smooth.
Fold in the whipped cream and 1 tbsp. of lemon juice.
Remove 1/2 cup of the whipped cram/lemon mixture for the garnish.
Spread the remaining cream cheese mixture into the the baked pastry shell.
- Top with cooled lemon filling. Chill in the fridge for a minimum of 8 hours or overnight. When ready to serve, scooped the reserved 1/2 cup of the cream cheese mixture into the pastry bag with a star tip. Pipe stars onto the pie. Delicious.