- 8
Ingredients
- LEMON FILLLING:
- 1 unbaked deep-dish pastry shell
- (9 inches)
- 1 1/2 C sugar
- 6 TBL cornstarch
- 1/2 tsp salt
- 1 1/4 C water
- 2 TBL butter
- 2 tsp grated lemon peel
- 4-5 drops yellow food coloring (opt)
- CREAM CHEESE FILLING:
- 2 pkg (large-8oz + small-3oz)
- softened
- 3/4 C confectioners' sugar
- 1 1/2 C whipped topping
- 1 TBL lemon juice
Preparation
Step 1
line unpricked pastry shell w/ double thickness of heavy-duty foil.
bake @450 for 8 min
remove foil - bake 5 min longer
cool on wire rack
in saucepan, combine sugar, cornstarch & salt
stir in water - bring to boil over med-high heat
reduce heat - cook & stir for 2 min or until thickened & bubbly
remove from heat - stir in butter, lemon peel & food coloring(if desired)
gently stir in lemon juice (do not overmix)
cool to room temp abt 1 hr
in mixing bowl, beat cream cheese & sugar until smooth
fold in whipped topping & lemon juice.
refrig. 1/2 C for garnish
spread remaining cream cheese mixture into shell
top w/ lemon filling
chill overnight
place reserved mix. in pastry bag w/ a '321 star tip - pipe stars onto pie
store in frig.