Ingredients
-
1
-
1 1/2
-
6
-
1
-
1
-
2 - 3
-
2
-
2/3
-
2
-
12
-
3/4
-
3/4
-
1
-
-
Directions
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. |
|
11
Done
|
Pipe Stars Onto the Pie, or Garnish With the Reserved Cream Cheese Mixture or as Desired. |
|
12
Done
|
Refrigerate Until Ready to Serve-- Delicious! |
