Lemon Cream Cheese Pie
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 package cream cheese,(8 oz)softened 1 package lemon instant pudding,small 2 pie shells (9), baked 1 whipped cream 1 lemon slices |
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In a saucepan, combine sugar and cornstarch. Gradually stir in water,
mixing until smooth. Cook and stir over medium-high heat until
thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil
for 1 minute, stirring constantly. Remove from heat; stir in 1/3 cup
lemon juice, salt, and butter. Cool for several hours or overnight.
In a mixing bowl, blend sweetened condensed milk (14 oz.) and cream
cheese until smooth. Stir in pudding mix (3.4 oz) and remaining lemon
juice. Fold into chilled lemon filling. Divide and spoon into baked
pie shells. Refrigerate for several hours. Garnish with whipped cream
and lemon slices.
Yield: 2 pies.
Source: Taste of Home, Sept. 1993
Servings:
12
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