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  • 9-inch pie shell
  • 16 oz cream cheese
  • 3/4 C sugar
  • 2 eggs
  • 1 C sour cream
  • 1 T grated lemon rind
  • 2 T lemon juice
  • 1/4 t vanilla
  • 1/2 C sugar
  • 2 T cornstarch
  • 1/4 t salt
  • 1/2 C water
  • 1 egg yolk
  • 1 t grated lemon rind
  • 2 T lemon juice
  • 1 T butter
  • 1/4 t vanilla



Step 1

Soften cream cheese in large bowl, beat in sugar until fluffy. Beat in eggs, one at a time, then add sour cream, lemon rind and juice, and vanilla.
Pour in pie shell. Bake at 375 degrees for 25 minutes or until filling is set. Cool completely.
While pie cools, make lemon glaze as follows: mix sugar, cornstarch and salt in small saucepan. Stir in water, then beat in egg yolk.
Cook slowly, stirring constantly, until mixture thickens and boils three minutes and remove from heat.
Stir in lemon rind and juice, butter and vanilla. Pour into small bowl. Cool.
When pie and glaze are cool, spread glaze over top of pie.
Chill until ready to serve.


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