(1 votes, average: 5.00 out of 5)Recipe for Lemon Cream Cheese Pie – This Lemon Cream Cheese Pie recipe is so easy to make – even if you think your pie challenged. And the lemon filling just says that spring is here!
Perp
Cook
Ready In
Yield
16 servings
Ingredients
- 2 1/2 cups water
- 1 cup of sugar
- 1/2 cup cornstarch
- 3 well-beaten egg yolks
- 1/3 cup lemon juice
- 3 tablespoons butter or margarine
- Dash salt
- 1 14 – ounce can sweeten condensed milk
- 1 8 – ounce package cream cheese, softened
- 1/3 cup lemon juice
- 1 4-serving-size package instant lemon pudding mix
- 2 Baked Pastry Shells
- Whipped cream
- Lemon slices
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Instructions
- In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
- Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
- Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
- In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in the chilled mixture.
- Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).
You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Recipe and Photo courtesy of MidwestLiving.com
