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

Source: Midwest Living
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Lemon-Cream Cheese Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).

Tips

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 Facts (Lemon-Cream Cheese Pie)

421 calories; total fat 21g; saturated fat 10g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 79mg; sodium 264mg; potassium 176mg; carbohydrates 54g; fiber 1g; sugar 32g; protein 6g; trans fatty acid 1g; vitamin a 437IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 111mg; iron 1mg.

Baked Pastry Shell

Ingredients

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Directions

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  • 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.

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