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