Kittencal'S Lemon Cream Cheese Pie - cooking recipe

Ingredients
    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
Preparation
    In a saucepan, combine sugar, cornstarch and pinch of salt.
    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.
    Remove from heat; stir in butter; cool to room temperature for about 1 hour.
    Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
    Fold in the whipped cream and the 1 Tbsp lemon juice.
    Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
    Spread the remaining cream cheese mixture into the baked pastry shell.
    Top with the cooled lemon filling.
    Chill in the fridge for a minimum of 8 hours or overnight.
    When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
    Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
    Refrigerate until ready to serve-- delicious!

Leave a comment