Tangy Lemon Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 portions
Ingredients
  • 1 pie crust, baked
  • LEMON FILLING
  • 1½ cups sugar
  • 7 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 6 drops yellow food coloring
  • ⅔ cup lemon juice
  • 1 teaspoon lemon zest, (optional)
  • CREAM CHEESE FILLING
  • 2 packages cream cheese
  • ¾ cup powdered sugar
  • 1½ cup whipped topping
  • 1 tablespoon lemon juice
Instructions
  1. For lemon filling, combine sugar, cornstarch and salt in a medium size pan. Once it is well blended, stir in water.
  2. Bring to a boil at medium heat, then lower the temperature. Cook for 3 to 5 minutes,or until thickened, stirring often.
  3. Remove from heat and add butter, food coloring, and lemon zest. If still not fairly thick, cook an additional few minutes.
  4. When it seems nearly finished, gently stir in lemon juice, then cook until very thick.
  5. Allow the lemon mixture to cool while you make cream cheese filling.
  6. In a medium or large mixing bowl, beat together cream cheese and powdered sugar until smooth.
  7. Stir or beat in whipped topping and lemon juice.
  8. Set aside ½ cup for garnish. Spread the rest of the cream cheese mixture into the pie crust. I like to bring the cream cheese up the sides too.
  9. Pour the lemon filling on top of that, spreading it evenly across the cream cheese layer.
  10. Refrigerate several hours or overnight.
  11. When ready to serve decorate with remaining cream cheese mixture. You can use a pastry frosting tool, or simply spoon out in little scoops on the top.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/tangy-lemon-pie/