- 8
Ingredients
- CREAM CHEESE FILLING:
- 1 unbaked deep-dish pastry shell (9")
- LEMON FILLING;
- 1-1/2 cups sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 1-1/4 cups water
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 2/3 cup lemon juice
- 11 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 1-1/2 cups whipped topping
- 1 tablespoon lemon juice
- (you may use reduced fat or fat-free cream cheese and whipped topping)
Preparation
Step 1
Line unpricked pastry shell with a double thickness of foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer, cool on wire rack.
In a saucepan, combine sugar, cornstarch and salt. Sitr in water; bring to a boil over med-hi heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and lemon peel. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Decorate with leftover cream filling using pastry bag. Store in refrigerator.