Lemon Cream Cheese Pie

2 hours Prep: 20 minutes Cook: 30 minutes

541 calories per serving view nutrition facts

2 pies suggest servings

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Ingredients

1	cup	sugar
1/2	cup	cornstarch
2 1/2	cups	water	cold
3	each	egg yolks	beaten
2/3	cup	lemon juice	divided
1/8	teaspoon	salt
3	tablespoons	butter	or margarine
1	can	milk, sweetened condensed
8	ounces	cream cheese	softened
1	package	instant pudding mix, lemon
2	each	pie shells	baked
1	x	whipped cream
1	slices	lemon

Directions

In a saucepan, combine sugar and cornstarch.

Gradually stir in water, mixing until smooth.

Cook and stir over medium-high heat until thickened and clear.

Quickly stir in egg yolks.

Bring to a boil; boil for 1 minute, stirring constantly.

Remove from heat; stir in 1/3 cup lemon juice, salt, and butter.

Cool for several hours or overnight.

In a mixing bowl, blend sweetened condensed milk and cream cheese until smooth.

Stir in pudding mix and remaining lemon juice.

Fold into chilled lemon filling. Divide and spoon into baked pie shells.

Refrigerate for several hours.

Garnish with whipped cream and lemon slices.

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Nutrition Facts

Serving Size 323g

Amount per Serving

Calories 541 48% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 18.0g	91%
Trans Fat 0.0g
Cholesterol 86mg	29%
Sodium 314mg	13%
Total Carbohydrate 70.0g	23%
Dietary Fiber 0.0g	1%
Sugars 51.0g
Protein 5.0g	9%

Vitamin A	21%		Vitamin C	31%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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