IN SAUCEPAN, COMBINE SUGAR AND CORNSTARCH.GRADUALLY STIR IN WATER, MIXING UNTIL SMOOTH. COOK AND STIR OVER MEDIUM HIGH HEAT UNTIL THICKENED AND CLEAR. QUICKLY STIR IN EGG YOLKS. BRING TO A BOIL; REMOVE FROM HEAT; STIR IN 1/3 C. LEMON JUICE,SALT AND BUTTER. COOL FOR SEVERAL HOURS, OR OVERNIGHT.
IN A MIXING BOWL, BLEND COND.MILK, AND CREAM CHEESE UNTIL SMOOTH. STIR IN PUDDING MIX AND REMAINING LEMON JUICE. FOLD INTO CHILLED LEMON FILLING. DIVIDE AND SPOON INTO BAKED PIE SHELLS.REFRIGERATE FOR SEVERAL HOURS.
Serving
Suggestions
GARNISH WITH WHIPPED CREAM, AND LEMON SLICES.
Originally Submitted
10/14/2009
0 Out of 5 from
0 reviews
You can add this LEMON CREAM CHEESE PIE recipe to your own private DesktopCookbook.
