Total Time
30mins
Prep 30 mins
Cook 0 mins

Provided by: Taste of Home "The combination of cream cheese and tart lemon is wonderful."

Ingredients Nutrition

Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450 degrees for 8 minutes.
  3. Remove foil; bake 5 minutes longer.
  4. Cool on a wire rack.
  5. In a saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly.
  6. Remove from the heat; stir in butter, lemon peel and food coloring if desired.
  7. Gently stir in lemon juice (do not overmix).
  8. Cool to room temperature, about 1 hour. Do not stir.
  9. In a mixing bowl, beat cream cheese and sugar until smooth.
  10. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.
  11. Spread remaining cream cheese mixture into shell; top with lemon filling.
  12. Chill overnight.
  13. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
  14. Store in the refrigerator.
  15. cooking time is not include cooling time.

Reviews

(1)
Most Helpful

I have been using this recipe for years. People always ask me for the recipe, and ask if it's a family secret. Even people who dislike cheesecake or lemon meringue pie, rave over this pie. You should DEFINITELY try it. :D

Rosa_Gnostica March 15, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a