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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Prep time includes minimum chilling time. Ingredients:
1 graham cracker crust or 1 ritz cracker pie crust (see ritz cracker pie crust (9 inch)) |
1/3 cup white sugar |
2 tablespoons cornstarch |
1/3 cup frozen lemonade concentrate, thawed |
2 large eggs |
1 tablespoon freshly grated lemon, rind of |
2 (8 ounce) packages reduced-fat cream cheese, at room temp |
1/3 cup white sugar, again |
1/4 teaspoon salt |
1/2 cup fat free sour cream |
1 tablespoon freshly grated lemon peel, for garnish,optional |
Directions:
1. Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
2. In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
3. Whisk in lemonade concentrate and over medium heat bring to a boil.
4. Once boiling is reached cook for 1 minute-it should thicken up a bit.
5. In a small bowl add eggs and whisk.
6. Slowly whisk in about 1/2 of the hot lemon mixture.
7. Whisk back into the pan.
8. Whisk in lemon rind and cook over low heat for 2 minutes.
9. Remove from heat and chill for 1 hour.
10. In a medium bowl beat cream cheese until fluffy.
11. Beat in sugar, salt and sour cream.
12. Beat in chilled lemon filling mixing well.
13. Spoon into p[repared pie crust and sprinkle with remaining rind.
14. Chill for at least 4 hours to overnight.
15. This will keep in the fridge for 4 days.
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