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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Cream Cheese Pie Recipe

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This recipe for Lemon Cream Cheese Pie is from Wilson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
1/2 cup cornstarch
2 1/2 cup cold water
3 egg yolks beaten
2/3 lemon juice
1/8 tsp salt
3 tbsp butter or marg
1 can (14 oz) sweetened condensed milk
1 pkg (8 oz) cream cheese
1 pkg (3.4 oz) lemon flavored instant pudding mix
2 pie shells (9 inches) Baked
Directions:
Directions:
In saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium heat high until thickened and clear. Quickly stir in egg yolks. Bring to a boil, boil for 1 minute, stirring constantly. Remove from heat; stir 1/3 cup lemon juice, salt and butter. Cool for several hours overnight. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream.

 

 

 

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