Kittencal’s Lemon Cream Cheese Pie Recipe

Kittencal’s Lemon Cream Cheese Pie Recipe

Total Time

08:00 mins

Preparation 08:00 mins


Recipe ingredients:

Preparation of the recipe:

In a saucepan, combine sugar, cornstarch and pinch of salt.

Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.

Remove from heat; stir in butter; cool to room temperature for about 1 hour.

Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.

Fold in the whipped cream and the 1 Tbsp lemon juice.

Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.

Spread the remaining cream cheese mixture into the baked pastry shell.

Top with the cooled lemon filling.

Chill in the fridge for a minimum of 8 hours or overnight.

When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.

Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.

Refrigerate until ready to serve– delicious!

Source: Kittencal’s Lemon Cream Cheese Pie Recipe