Prep 15 mins
Cook 20 mins
I made this years ago when I first began to really experiment in the kitchen on my own. It was the first recipe I ever "created". It has improved slightly since then. This isn't too tart or too sweet.
- 1 cup sugar
- 1⁄3 cup cornstarch
- 1⁄2 teaspoon salt
- 1 1⁄2 cups cold water
- 4 egg yolks (whites for meringue)
- 1 tablespoon butter
- 1⁄4 cup bottled lemon juice or 1⁄4 cup fresh squeezed lemon juice
- 2 lemons, zest of
- 1 (8 ounce) package cream cheese
- 1 (9 inch) graham cracker pie crust or 1 (9 inch) graham crackers
- 1⁄3 cup sugar
- 2 tablespoons confectioners' sugar
- 1⁄2 teaspoon cream of tartar (preferred) (optional)
- 4 large egg whites, at room temperature (reserved from pie filling above)
- 1⁄2 teaspoon vanilla extract
- In a heavy sauce pan mix sugar, cornstarch and salt together.
- Slowly add the water, stirring constantly.
- Cook over med-high heat until mixture begins to thicken then reduce heat to low.
- Add a little of the hot mixture to the beaten egg yolks then add the yolks to the filling.
- Continue to cook over low heat until thick about 1-2 minutes.
- Remove from heat.
- Add the cream cheese, lemon juice, zest and butter.
- Mix well.
- Pour into a graham cracker pie crust or over graham crackers layered in a 9 x 9 pan over the bottom and up the sides.
- Cover with meringue (instructions follows).
- Preheat oven to 400°.
- Mix sugar and confectioners sugar in a small bowl.
- Beat whites until frothy but not yet peaking.
- Add cream of tartar.
- On med-high speed beat until peaks start to form.
- Add sugar a little at a time.
- When sugar is incorporated add vanilla and continue to beat until whites are glossy.
- Gently top the pie making sure to seal edges and make swirls and peaks.
- Bake until lightly golden.
- Watch closely after first 5 minutes.
- Cool completely before serving.
- Makes one 9" pie.
This filling was darn tasty, but the recipe leaves something to be desired. Notice to all recipe posters, please double check your recipe to ensure that it is exact and complete. The instructions for this recipe called for flour, but flour was not called out in the ingredients. Conversely, the ingredients called for vanilla, but nowhere in the instructions did it say to use the vanilla. While not using vanilla may not make or break a recipe, omitting flour most definitely will. I had to research other recipes to get an idea of how much flour to use for a pudding base. It's about 2 Tblsp. to 1 C sugar, btw.