Kittencal's Lemon Cream Cheese Pie

"A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time --- see my recipe#66929"
 
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photo by icynorth
photo by msfit666 photo by msfit666
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photo by McBuggins photo by McBuggins
photo by razzintaz photo by razzintaz
Ready In:
8hrs
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • 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!

Questions & Replies

  1. j
     
  2. I've made this recipe multiple times and it's tastes great every time! But I always have a little liquid on the bottom of the pie pan and I can't figure out why. Do you have any suggestions? It makes the crust a little soft.
     
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Reviews

  1. So I've been gleaning from this site for several years now, and have never posted a review before. BUT, this pie was SO good, I'm "coming out of lurkdom" to give it yet another 5-star rating. Out of 11 people in my family, it gets 11 "thumbs-up". I topped it with sweetened whipped cream (cause I was in a sweets-making mood last night so had it made up for another recipe), and we used a different pie crust recipe just because that's the one my son is used to using. Our pies came out darker even though we did use the food coloring, because I only use turbinado sugar and it is naturally brown. I've noted our copy of the recipe so we won't waste food coloring again. I also didn't have any cornstarch, so we used flour instead (the conversion for that is 2x as much flour as cornstarch called for); this worked just fine. Since we used the whipped cream on top instead of the "reserved" cream cheese mixture, my daughter used some of that on her bagel for breakfast this morning and the combo is absolutely amazing! We will definitely be using this recipe again-- time after time! Thanks so much, Kitten (by the way, yours is one of my 'trusted names" when I'm recipe-hunting ;) ).
     
  2. Very delicious! I had no problems with it thickening up. I used a graham cracker crust due to personal preference. Thanks for this awesome pie!
     
  3. Made this for Christmas Eve. YUMMY!!! Used graham cracker crust as suggested below. Only thing I didn't like was I forgot I had leftovers...didn't taste the same after 2 days. Top was a little rubbery...so I suggest eating it all in 1 day!!
     
  4. This was the best lemon pie I ever tasted! The lemon filling came together really quick (under one minute once it started boiling). It was time consuming but well worth it! Really the only hard part was squeezing the lemons since I don't have a juicer at the moment. Thanks for another great recipe!
     
  5. This pie is delicious. My husband says it's the best dessert I've ever made and he loves lots of my desserts. I didn't reserve any of the cream cheese mixture for the top, I just added whipped cream. The kids love it, too.
     
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Tweaks

  1. I'd give it 10 stars if I knew how!!! I made this for my husband's company dinner and it was a huge it. Many of the guys said that it was better than the lemon supreme pie from Baker's Square. The only thing I did differently was to not save any of the cream cheese part for the top but whipped up a pint of whipping cream for the topping instead. I also tossed in about a teaspoon of lemon extract into the lemon portion of the pie to give it even more lemon flavor. I'm sure I'll be making this again.
     

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