Lemon-Cream Cheese Pie

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.

by 9  people
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Related Categories:

Desserts, Easter, Pie
Recipe from Midwest Living
SERVINGS
16
YIELD
2 pies (8 servings each)
PREP TIME
20 mins

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
Recipe from Midwest Living
Lemon-Cream Cheese Pie
SERVINGS
16
YIELD
2 pies (8 servings each)
PREP TIME
20 mins
by 9  people
add your rating
add a comment

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
How to Make Apple Pie Filling

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 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).

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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