Lemon Cream Cheese Pie

Lemon Cream Cheese Pie

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

Directions

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