Directions:
- Bake your pie shell until golden brown; cool completely.
- In medium saucepan, combine sugar and cornstarch; mix well.
- Stir in water, lemon juice and egg yolks.
- Cook over medium heat until mixture boils and thickens, stirring constantly.
- Boil one minute, still stirring.
- Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
- In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
- Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with extra whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1700.4 Kcal (7119 kJ) | ||
| Calories from fat | 1045.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.19g | 179% | |
|---|---|---|---|
| Cholesterol | 66.79mg | 22% | |
| Sodium | 762.59mg | 32% | |
| Potassium | 223.54mg | 5% | |
| Total Carbs | 146.23g | 49% | |
| Sugars | 18.22g | 73% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 21.74g | 43% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 8.5mg | 47% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 463.2 Kcal (1939 kJ) | ||
| Calories from fat | 284.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.65g | 179% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 22% | |
| Sodium | 207.73mg | 32% | |
| Potassium | 60.89mg | 5% | |
| Total Carbs | 39.83g | 49% | |
| Sugars | 4.96g | 73% | |
| Dietary Fiber | 1.52g | 22% | |
| Protein | 5.92g | 43% | |
| Vitamin C | 1.2mg | 8% | |
| Iron | 2.3mg | 47% | |
| Calcium | 15.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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