Lemon cream cheese pie

Lemon cream cheese pie

Ingredients/Components

• sugar - 1 c
• pkg - 1 oz
• salt - 1/8 tsp
• cornstarch - 1/2 c
• cold water
• margarine - 3 Tbsp
• can sweetened condensed milk - 1 item
• large Cool Whip - 1 item
• 4 oz
• egg yolks, beaten - 3 item
• lemon slices - 1 item
• lemon juice, divided - 2/3 c
• cooked pie shells 9-inch deep-dish - 2 item

How to make lemon cream cheese pie:

In medium pot, combine sugar and cornstarch. Gradually stir in water. Mix 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 several hours or overnight.

Blend milk and cream cheese until smooth. Stir in pudding and lemon juice. Fold into filling. Pour into baked pie shells. Refrigerate several hours. Garnish with Cool Whip and lemon slices.

Recipe categories: Desserts, Pie, Pies and tarts.