Kittencal's Lemon Cream Cheese Pie

 

Check bellow to get the recipe 

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 (margarine)

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

Servings: 6-8

Ready Time: 8 hrs

Prep Time: 8 hrs

Cook Time: 0 mins

Nutritions: 771.3 cal

Calories 771.3, Calories from Fat 398, Total Fat 44.3 g, Saturated Fat 22.7 g, Cholesterol 113.4 mg, Sodium 412.1 mg, Total Carbohydrate 91.1 g, Dietary Fiber 1.2 g, Sugars 67.2 g, Protein 5.9 g

How to Make It

Directions

1. In a stewpan, 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 a bit over average-high heat, cook, and stir for 2 mins, or so long as smooth and thickened.

3. move it away from heat, stir in butter, cool to room temperature for about 1 hour.

4. Meanwhile, in a bowl, beat the cream cheese and the powdered sugar so long as 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 so long as ready to serve-- delicious!

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