Recipe for Lemon Cream Cheese Pie – This Lemon Cream Cheese Pie recipe is so easy to make – even if you think your pie challenged. And the lemon filling just says that spring is here!
Ingredients
- 2 1/2 cups water
- 1 cup sugar
- 1/2 cup cornstarch
- 3 well-beaten egg yolks
- 1/3 cup lemon juice
- 3 tablespoons butter or margarine
- Dash salt
- 1 14 – ounce can sweetened condensed milk
- 1 8 – ounce package cream cheese, softened
- 1/3 cup lemon juice
- 1 4-serving-size package instant lemon pudding mix
- 2 Baked Pastry Shells
- Whipped cream
- Lemon slices
Instructions
- In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
- Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
- Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
- In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.
- Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).
Notes
You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Nutrition Information
Yield12Serving Size1 sliceAmount Per ServingCalories414Total Fat18gSaturated Fat10gTrans Fat0gUnsaturated Fat6gCholesterol97mgSodium240mgCarbohydrates59gFiber1gSugar44gProtein7g