Lemon Cream Cheese Pie
Yield
2 piesPrep
20 minCook
30 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
cornstarch
|
|
| 2 ½ | cups |
water
cold |
|
| 3 | each |
egg yolks
beaten |
*
|
| ⅔ | cup |
lemon juice
divided |
|
| ⅛ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
cornstarch
|
|
| 591 | ml |
water
cold |
|
| 3 | each |
egg yolks
beaten |
*
|
| 158 | ml |
lemon juice
divided |
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
butter
or margarine |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 231.2 | ml/g |
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 ⅓ 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.
