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Lemon Cream Cheese Pie

 

35

Yield

2

pies

Prep

20

min

Cook

30

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 cup sugar
½ cup cornstarch
2 ½ cups water
cold
3 each egg yolks
beaten
*
cup lemon juice
divided
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 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 54148% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 314mg 13%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 21% Vitamin C 31%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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