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Yield/Servings:16 servings
Prep Time: 20 Cook Time: 0 Total Time: 0
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 well-beaten egg yolks
1/3 cup lemon juice
3 tablespoons butter
Dash salt
1 14 - ounce can sweetened condensed milk
1 8 - ounce package cream cheese, softened
1/3 cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 recipes Baked Pastry Shell (see recipe below)
Whipped cream
Lemon zest or lemon slices
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
(1) In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
(2) Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
(3) Remove from heat. Add 1/3 cup lemon juice, butter, and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
(4) In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat with an electric mixer on low speed until smooth....
see full recipe at: midwestliving.com
Recipe Source: midwestliving.com
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Lemon-Cream Cheese Pie
Category: Pies - Cream and Custard
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Yield/Servings:
Prep Time: 20 Cook Time: 0 Total Time: 0
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 well-beaten egg yolks
1/3 cup lemon juice
3 tablespoons butter
Dash salt
1 14 - ounce can sweetened condensed milk
1 8 - ounce package cream cheese, softened
1/3 cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 recipes Baked Pastry Shell (see recipe below)
Whipped cream
Lemon zest or lemon slices
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
(1) In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
(2) Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
(3) Remove from heat. Add 1/3 cup lemon juice, butter, and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
(4) In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat with an electric mixer on low speed until smooth....
see full recipe at: midwestliving.com
Recipe Source: midwestliving.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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