Ingredients
-
1
-
1 1/2
-
6
-
1
-
1
-
2 - 3
-
2
-
2/3
-
2
-
12
-
-
-
-
-
Directions
Kittencal’s Lemon Cream Cheese Pie,A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time — see my recipe#66929,I have made this recipe 3 times now and it is definitely a winner. It is easy to make, tastes great and presents beautifully for company. Everyone, kids right up to grandparents, loves this pie and it has disappeared quickly every time. use a graham cracker crust and find that it goes very well with the filling. The first time I made this pie used the full amount of the lemon topping, but I found that it was overpoweringly tangy for the cream cheese filling, so subsequent times I have used about 1/2 – 2/3 of the filling and saved the remainder for other things. Thanks so much for this delicious recipe!,Yummy! My husband loved this homemade pie even more than our amazing local bakery’s version of The same pie. The only changes I made were to put homemade whipped cream around the top of the pie for the garnish instead of the cream cheese mixture.
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Steps
|
1
Done
|
In a Saucepan, Combine Sugar, Cornstarch and Pinch of Salt. |
|
2
Done
|
Stir in Water, Lemon Juice, Lemon Rind and Yellow Food Colouring (if Using) Bring to a Boil Over Medium-High Heat; Cook, and Stir For 2 Minutes, or Until Smooth and Thickened. |
|
3
Done
|
Remove from Heat; Stir in Butter; Cool to Room Temperature For About 1 Hour. |
|
4
Done
|
Meanwhile, in a Mixing Bowl, Beat the Cream Cheese and the Powdered Sugar Until Smooth. |
|
5
Done
|
Fold in the Whipped Cream and the 1 Tbsp Lemon Juice. |
|
6
Done
|
Remove 1/2 Cup of the Whipped Cream/Lemon Mixture For the Garnish. |
|
7
Done
|
Spread the Remaining Cream Cheese Mixture Into the Baked Pastry Shell. |
|
8
Done
|
Top With the Cooled Lemon Filling. |
|
9
Done
|
Chill in the Fridge For a Minimum of 8 Hours or Overnight. |
|
10
Done
|
When Ready to Serve, Scoop the Reserved 1/2 Cup Cream Cheese Mixture Into a Pastry Bag With a Star Tip. |
