Lemon-Cream Cheese Pie
Recipe from Midwest Living

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 5  people


add your rating
add a comment
Servings: 16
Yield: 2 pies (8 servings each)
Prep Time: 20 mins
Related Categories: Desserts, Easter, Pie
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2 1/2  cups 
    water
  • see savings
    On Sale
    1   cup 
    sugar
  • see savings
    On Sale
    1/2  cup 
    cornstarch
  • see savings
    On Sale
    3   
    well-beaten egg yolks
  • see savings
    On Sale
    1/3  cup 
    lemon juice
  • see savings
    On Sale
    3   tablespoons 
    butter
  • see savings
    On Sale
     
    Dash salt
  • see savings
    On Sale
    1  14  ounce can 
    sweetened condensed milk
  • see savings
    On Sale
    1  8  ounce package 
    cream cheese, softened
  • see savings
    On Sale
    1/3  cup 
    lemon juice
  • see savings
    On Sale
    1   
    4-serving-size package instant lemon pudding mix
  • see savings
    On Sale
    2   
    recipes Baked Pastry Shell (see recipe below)
  • see savings
    On Sale
     
    Whipped cream
  • see savings
    On Sale
     
    Lemon zest or lemon slices
Baked Pastry Shell
  • see savings
    On Sale
    1 1/4  cups 
    all-purpose flour
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/3  cup 
    shortening
  • see savings
    On Sale
    4 - 5   tablespoons 
    cold water


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
Add Your Review
 Articles
Ham, Asparagus, and Cheese Breakfast Strata
... fitting for an Easter or Mother's Day brunch, and I found a match with this Ham, Asparagus, and Cheese... can't believe I haven't yet mentioned the cheese! I was also looking forward to trying this recipe..., because Gruyere is one of my favorite cheeses. Its nuttiness and butteriness work well with the bright... read more...
Seasonal Baking: Spring Pies to Try
... limeade, yogurt and cream cheese make the filling cool, creamy and refreshing. Tropical Strawberry Pie...There's a simple phrase we use to describe our wildest dreams: "pie in the sky." It's no mistake... that pies were chosen to symbolize the best thing ever, because, well, they kind of are the best thing ever... read more...
The Ham & Cheese Breakfast Casserole That Saved Christmas!
... tomorrow morning, thanks to this make-ahead Ham and Cheese Breakfast Casserole from the blog Foodie Crush.... On Christmas eve (that's NOW, by the way), the kids in her family would make this Ham and Cheese Breakfast... Casserole by tearing up the bread, mixing the eggs, shredding the cheese, and layering the ham on top. "We... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products