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Kittencal's Lemon Cream Cheese Pie

cream cheese, sugar, cream, lemon juice, pastry, cornstarch, butter, lemons

Kittencal's Lemon Cream Cheese Pie -


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

Directions for Kittencal's Lemon Cream Cheese Pie Recipe

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!

Read the full directions on

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