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| Home -> [Cheese, Cheese & Eggs, Desserts, Fruits, Lemon, Tarts & Pies] -> [Lemon cream cheese pie Recipe] |
Lemon cream cheese pie
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Cheese, Cheese & Eggs, Desserts, Fruits, Lemon, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | BETTY ANN CLEAVER | | 1
| cup | Sugar | | 1/2
| cup | Cornstarch | | 2 1/2
| cup | Cold water | | 3
| | Egg yolks, beaten | | 2/3
| cup | Lemon juice, divided | | 1/8
| tsp | Salt | | 3
| tbsp | Butter or margarine | | 1
| can | Sweetened condensed milk | | 1
| pack | Cream cheese, (8 oz)softened | | 1
| pack | Lemon instant pudding, small | | 2
| | Pie shells (9"), baked | | | Whipped cream | | | Lemon slices |
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Procedures:
| 1 | In a saucepan, combine sugar and cornstarch. | | 2 | Gradually stir in water, mixing until smooth. | | 3 | Cook and stir over medium-high heat until thickened and clear. | | 4 | Quickly stir in egg yolks. | | 5 | Bring to a boil; boil for 1 minute, stirring constantly. | | 6 | Remove from heat; stir in 1/3 cup lemon juice, salt, and butter. | | 7 | Cool for several hours or overnight. | | 8 | In a mixing bowl, blend sweetened condensed milk (14 oz). | | 9 | And cream cheese until smooth. | | 10 | Stir in pudding mix (3.4 oz) and remaining lemon juice. | | 11 | Fold into chilled lemon filling. | | 12 | Divide and spoon into baked pie shells. | | 13 | Refrigerate for several hours. | | 14 | Garnish with whipped cream and lemon slices. | | 15 | Yield: 2 pies. |
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