Lemon Cream Pie

By Chez_Alexander

Ingredients

• 1 store-bought 9" pie crust
• Cooking spray
• 1/2 cup sugar
• 1 TBS grated lemon rind, divided (2.5 tsp / .5 tsp)
• 1/4 cup fresh lemon juice
• 3 TBS cornstarch
• 1/4 tsp salt
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup (2 oz) cream cheese, softened
• 2 TBS butter, softened
• 1 1/2 cups whipped topping, thawed

Details

Servings 8
Adapted from melskitchencafe.com

Preparation

Step 1

1. Bake piecrust according to package directions. Cool completely on a wire rack.

2. Combine sugar, 2.5 tsp rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan and cook over medium heat for 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

3. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipping topping evenly over the chilled pie and sprinkle with remaining lemon rind.

Makes 8 servings. Each serving = 7 Weight Watchers points.