Lemon Cream Pie

By izzie

Ingredients

• 2 cups sugar
• 1/2 cup cornstarch
• 1/2 tsp. salt
• 2 cups cold water
• 8 egg yolks, lightly beaten
• 2 tablespoons lemon zest
• 2/3 cup fresh lemon juice
• 6 tablespoons butter
• 2 teaspoons vanilla extract
• 1 baked Pie Crust
• 2 (8 oz.) packages cream cheese, softened
• 3/4 cup confectioners' sugar, divided
• 2 cups heavy whipping cream
• Garnish: lemon slices

Details

Servings 8

Preparation

Step 1

In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat.

In a separate bowl, gradually add 1 cup hot mixture to egg yolks, whisking to combine. Add egg mixture into remaining hot mixture in saucepan. Return to medium heat, and cook for 1 to 2 minutes, whisking constantly, until mixture is thickened. Add lemon zest, lemon juice, butter, and vanilla. Cook for 1 to 2 minutes, whisking constantly, until mixture is smooth and thickened. Remove from heat. Reserve 3/4 cup lemon filling; set aside.

Spoon remaining lemon filling into prepared Pie Crust. Chill for 30 minutes.

In a medium bowl, combine cream cheese, reserved lemon filling, and 1/4 cup confectioners' sugar. Beat at medium speed with an electric mixer until smooth. Carefully spread cream cheese mixture on top of lemon filling in crust.

In a medium bowl, beat whipping cream at high speed with an electric mixer until soft peaks form. Add remaining 1/2 cup confectioners' sugar, beat until stiff peaks form. Spread whipped cream on top of cream cheese mixture. Refrigerature until ready to serve. Garnish with lemon slices, if desired.