Tangy Lemon Pie
Author: Merry
Recipe type: Dessert
Serves: 8 portions
- 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
- For lemon filling, combine sugar, cornstarch and salt in a medium size pan. Once it is well blended, stir in water.
- Bring to a boil at medium heat, then lower the temperature. Cook for 3 to 5 minutes,or until thickened, stirring often.
- Remove from heat and add butter, food coloring, and lemon zest. If still not fairly thick, cook an additional few minutes.
- When it seems nearly finished, gently stir in lemon juice, then cook until very thick.
- Allow the lemon mixture to cool while you make cream cheese filling.
- In a medium or large mixing bowl, beat together cream cheese and powdered sugar until smooth.
- Stir or beat in whipped topping and lemon juice.
- 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.
- Pour the lemon filling on top of that, spreading it evenly across the cream cheese layer.
- Refrigerate several hours or overnight.
- 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/
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