Lemon Cream Cheese Pie

By Lsweetnell

You could use a graham cracker crust for this. Also you could use the pre-made lemon curd.

Ingredients

• 1 baked pie pastry (to fit in a 9-inch pie plate)
• 1 1⁄2 cups sugar
• 6 tablespoons cornstarch
• 1 pinch salt
• 1 cup water
• 2 -3 drops yellow food coloring (optional)
• 2 teaspoons grated lemons, rind of
• 2 ⁄3 cup fresh lemon juice
• 2 tablespoons butter
• 12 ounces cream cheese, softened
• 3 ⁄4 cup powdered sugar (confectioners)
• 3 ⁄4 cup heavy cream, whipped (measure 3/4 cup already whipped)
• 1 tablespoon fresh lemon juice

Details

Adapted from facebook.com

Preparation

Step 1

In a saucepan, combine sugar, cornstarch and pinch of salt.
Stir in water, lemon juice, lemon rind and yellow food colouring (if using) 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 tip.
Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
Refrigerate until ready to serve-- delicious!