Lemon-Cream Cheese Pie

This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.

Recipe from Midwest Living
Lemon-Cream Cheese Pie
SERVINGS
16
YIELD
2 pies (8 servings each)
PREP TIME
20 mins
by 11  people
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Related Categories:

Desserts, Easter, Pie
Ingredients
  • 2 1/2  cups water
  • 1   cup sugar
  • 1/2  cup cornstarch
  • 3   well-beaten egg yolks
  • 1/3  cup lemon juice
  • 3   tablespoons butter
  •  Dash salt
  • 1  14  ounce can sweetened condensed milk
  • 1  8  ounce package cream cheese, softened
  • 1/3  cup lemon juice
  • 1   4-serving-size package instant lemon pudding mix
  • 2   recipes Baked Pastry Shell (see recipe below)
  •  Whipped cream
  •  Lemon zest or lemon slices
Baked Pastry Shell
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons cold water

Related Video
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Knowing how to make apple pie filling is one of those things that practically defineswhat it is to be an American...well, an American home cook, anyway!

Directions
1. 
In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
2. 
Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
3. 
Remove from heat. Add 1/3 cup lemon juice, butter, and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
4. 
In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat with an electric mixer on low speed until smooth. Add chilled mixture, beating on low speed until just combined.
5. 
Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).
Baked Pastry Shell
1. 
In a bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Make Ahead Tip

  • You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

nutrition information

Per Serving: cal. (kcal) 421, Fat, total (g) 21, chol. (mg) 79, sat. fat (g) 10, carb. (g) 54, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 32, pro. (g) 6, vit. A (IU) 437.31, vit. C (mg) 15.35, Thiamin (mg) 0.19, Riboflavin (mg) 0.26, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 264, Potassium (mg) 176, calcium (mg) 111.06, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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