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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Chill time is 3 hours. Ingredients:
1 (9 inch) graham cracker pie crust, chilled |
1 (3 1/2 ounce) package instant lemon pudding mix or 1 (3 1/2 ounce) package vegetarian instant lemon pudding mix |
1/2 cup sugar |
2 tablespoons lemon juice |
1 1/8 cups water |
2 eggs, separated |
1 cup milk |
4 ounces cream cheese, softened |
1 tablespoon butter |
1/4 cup sugar |
Directions:
1. Combine pudding, 1/2 sugar, lemon juice, and 1/8 cup water in a saucepan.
2. Blend in egg yolks, remaining cup of water and milk.
3. Cook over medium heat until mixture comes to a full rolling boil, stirring constantly.
4. In a small bowl, beat cream cheese until smooth, and beat 1/2 of pie filling into the cheese.
5. Stir butter into the other 1/2 of the pie filling.
6. Beat egg whites until foamy throughout; gradually beat in remaining 1/4 cup sugar, and continue beating until stiff, shiny peaks form.
7. Fold egg whites into pudding-cheese mixture, and spread evenly in pie crust.
8. Chill 5 minutes.
9. Spoon remaining pie filling over the top and chill 3 hours before serving.
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