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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.
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-oz can sweetened condensed milk
1 8-oz package cream cheese, softened
1/3cup 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.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. Add chilled mixture, beating on low speed until just combined.
5.Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).
Make Ahead Tip
• You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Baked Pastry Shell
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons cold water
In a bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
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Lemon-Cream Cheese Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.
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-oz can sweetened condensed milk
1 8-oz package cream cheese, softened
1/3cup 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.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. Add chilled mixture, beating on low speed until just combined.
5.Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).
Make Ahead Tip
• You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Baked Pastry Shell
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons cold water
In a bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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