Kittencal's Lemon Cream Cheese Pie |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time - see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust Ingredients:
1 baked pie pastry (to fit in a 9-inch pie plate) |
1 1/2 cups sugar |
6 tablespoons cornstarch |
1 pinch salt |
1 cup water |
2 -3 drops yellow food coloring (optional) |
2 teaspoons grated lemons, rind of |
2/3 cup fresh lemon juice |
2 tablespoons butter |
12 ounces cream cheese, softened |
3/4 cup powdered sugar (confectioners) |
3/4 cup heavy cream, whipped (measure 3/4 cup already whipped) |
1 tablespoon fresh lemon juice |
Directions:
1. In a saucepan, combine sugar, cornstarch and pinch of salt.
2. 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. Remove from heat; stir in butter; cool to room temperature for about 1 hour.
4. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
5. Fold in the whipped cream and the 1 Tbsp lemon juice.
6. Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
7. Spread the remaining cream cheese mixture into the baked pastry shell.
8. Top with the cooled lemon filling.
9. Chill in the fridge for a minimum of 8 hours or overnight.
10. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
11. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
12. Refrigerate until ready to serve- delicious!
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