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Lemon Cream Cheese Pie

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 2 1/2 cups cold water
  • 3 egg yolks, beaten
  • 2/3 cups lemon juice, divided
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz pkg cream cheese, softened
  • 1 3.4 oz pkg lemon-flavored instant pudding mix
  • 2 9-inch pie shells, baked
  • Whipped Cream
  • Lemon Slices
  1. 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 1/3 cup lemon juice, salt and butter.
  2. Cool for several hours or overnight.
  3. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon mixture.
  4. Divide and spoon into baked pie shells. Refrigerate for several hours before serving.
  5. Garnish with whipped cream and lemon slices

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