Ingredients Jump to Instructions ↓

  1. 1 (9-inch) unbaked deep-dish pastry shell ( see recipe ) Lemon Filling:

  2. 1 1/2 cups granulated sugar

  3. 6 tablespoons cornstarch

  4. 1/2 teaspoon salt

  5. 1 1/4 cups water

  6. 2 tablespoons butter

  7. 2 teaspoons grated lemon peel

  8. 4 to 5 drops yellow food coloring

  9. 2/3 cup fresh lemon juice Cream Cheese Filling:

  10. 2 packages (one 8-ounces and one 3-ounces) cream cheese, softened

  11. 3/4 cup powdered sugar

  12. 1 1/2 cups non-dairy whipped topping

  13. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F (230°C) for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

  2. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice, careful not to over mix. cool to room temperature, about 1 hour.

  3. In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto pie. Store in refrigerator.


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