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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The combination of cream cheese and tart lemon is wonderful. Ingredients:
1 (9 inch) unbaked deep-dish pastry shells |
1 1/4 cups sugar, divided |
6 tablespoons cornstarch |
1/2 teaspoon salt |
1 1/4 cups water |
2 tablespoons butter |
2 teaspoons grated lemons, rind of |
4 drops yellow food coloring (optional) |
1/2 cup fresh lemon juice |
1 (8 ounce) package cream cheese, softened |
1 (3 ounce) package cream cheese, softened |
3/4 cup confectioners' sugar |
1 1/2 cups whipped topping |
2 tablespoons fresh lemon juice |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil; bake 5 minutes longer.
4. Cool on a wire rack.
5. In a saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly.
6. Remove from the heat; stir in butter, lemon peel and food coloring if desired.
7. Gently stir in lemon juice (do not overmix).
8. Cool to room temperature, about 1 hour. Do not stir.
9. In a mixing bowl, beat cream cheese and sugar until smooth.
10. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.
11. Spread remaining cream cheese mixture into shell; top with lemon filling.
12. Chill overnight.
13. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
14. Store in the refrigerator.
15. cooking time is not include cooling time.
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