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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I like this recipe because it's very easy to make and so far, everyone I've served it to has loved it too. Ingredients:
1 1/4 cups sugar |
6 tablespoons cornstarch |
2 cups water |
1/3 cup lemon juice |
3 large egg yolks |
1 1/2 teaspoons lemon extract |
2 teaspoons white vinegar |
3 tablespoons butter |
1 kebbler's shortbread pie crust |
8 ounces cream cheese |
1/2 cup powdered sugar |
Directions:
1. (Bake the pie crust as shown on underside of label).
2. In mixing bowl, cream together:.
3. 8 oz. cream cheese.
4. and 1/2 Cup powdered sugar.
5. Note* you may thin out with lemon juice for a more spreadable consistency.
6. This mixture will go in the bottom of the pie crust before the lemon filling.
7. In a double boiler:.
8. Mix sugar and cornstarch together.
9. Add the two Cups of water.
10. Combine egg yolks and lemon juice and beat until well mixed.
11. Add to the sugar mixture.
12. Cook over boiling water until thick.
13. At least 25 to 30 minutes. This will eliminate the starchy taste.
14. Add the lemon extract, butter, and vinegar. Stir thoroughly.
15. Pour into the nine-inch pie shell and let cool.
16. Enjoy!
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