lemon cream cheese pie

Recipe by
TAMMY WADE
Lee's summit, MO

From my MIL's recipe box...

yield 10 serving(s)
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For lemon cream cheese pie

  • 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
    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

  • 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.

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