Bakery Shop Lemon Cream Cheese Pie
Recipe: #5825
June 29, 2012
Categories: Lemon, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day Mothers Day, Thanksgiving, more
"A pie so good it is worthy of selling in a bakery! "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (212.5 g)
- Calories 506.5
- Total Fat - 18.4 g
- Saturated Fat - 11.4 g
- Cholesterol - 56.7 mg
- Sodium - 322.9 mg
- Total Carbohydrate - 82.2 g
- Dietary Fiber - 0.4 g
- Sugars - 78.5 g
- Protein - 4.5 g
- Calcium - 63.5 mg
- Iron - 1 mg
- Vitamin C - 12.5 mg
- Thiamin - 0 mg
Step by Step Method
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.
Step 2
Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
Step 3
Fold in the 3/4 cup whipped cream and the 1 tablespoon lemon juice (remove and reserve 1/2 cup of the whipped cream/lemon mixture for the garnish).
Step 4
Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling.
Step 5
Chill in the fridge for a minimum of 8 hours or overnight.
Step 6
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!
Tips
No special items needed.
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