Ingredients
- Filling:
- 1 Pillsbury refrigerated Pie crust softened as directed on package
- 2 egg yolks slightly beaten
- 4 ounce cream cheese cubed and softened
- 1 tsp grated lemon peel
- 1/2 cup whipping cream
- 1 cup sugar
- 3 tbs corn starch
- 1 cup water
- 1/3 cup lemon juice
- Topping:
- 1/2 cup whipping cream whipped
Preparation
Step 1
Heat oven to 450*. Prepare pie crust as directed on package for one crust baked shell using 9 inch glass pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool completely. Meanwhile, in medium saucepan, combine sugar and cornstarch, mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature. In large bowl, beat 1/2 cup whipping cream until soft peaks form, fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap, refrigerate for at least 6 hours or overnight. Spoon or pipe whipped cream over filling. Garnish as desired Store in refrigerator.