Monday, November 3, 2014

Lemon Cream Cheese Pie


  • 1 baked pie pastry (to fit in a 9-inch pie plate)
  • 1 1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1 pinch salt
  • 1 cup water
  • 2 -3 drops yellow food coloring (optional)
  • 2 teaspoons grated lemons, rind of
  • 2/3 cup fresh lemon juice
  • 2 tablespoons butter
  • 12 ounces cream cheese, softened
  • 3/4 cup powdered sugar (confectioners)
  • 3/4 cup heavy cream, whipped (measure 3/4 cup already whipped)
  • 1 tablespoon fresh lemon juice



  1. In a saucepan, combine sugar, cornstarch and pinch of salt.
  2. Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.
  3. Remove from heat; stir in butter; cool to room temperature for about 1 hour.
  4. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
  5. Fold in the whipped cream and the 1 Tbsp lemon juice.
  6. Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
  7. Spread the remaining cream cheese mixture into the baked pastry shell.
  8. Top with the cooled lemon filling.
  9. Chill in the fridge for a minimum of 8 hours or overnight.
  10. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
  11. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
  12. Refrigerate until ready to serve-- delicious!
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