Kittencal's Lemon Cream Cheese Pie
A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time --- see my recipe#66929
Steps
In a saucepan , combine sugar , cornstarch and pinch of salt.
Stir in water , lemon juice , lemon rind and yellow food colouring bring to a boil over medium-high heat.
Cook , and stir for 2 minutes , or until smooth and thickened.
Remove from heat.
Stir in butter.
Cool to room temperature for about 1 hour.
Meanwhile , in a mixing bowl , beat the cream cheese and the powdered sugar until smooth.
Fold in the whipped cream and the 1 tbsp lemon juice.
Remove 1 / 2 cup of the whipped cream / lemon mixture for the garnish.
Spread the remaining cream cheese mixture into the baked pastry shell.
Top with the cooled lemon filling.
Chill in the fridge for a minimum of 8 hours or overnight.
When ready to serve , scoop the reserved 1 / 2 cup cream cheese mixture into a pastry bag with a star.
Pipe stars onto the pie , or garnish with the reserved cream cheese mixture or as desired.
Refrigerate until ready to serve-- delicious !.
Ingredients
pie pastry, sugar, cornstarch, salt, water, yellow food coloring, lemons, fresh lemon juice, butter, cream cheese, powdered sugar, heavy cream