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Kittencal's Lemon Cream Cheese Pie

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“A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time --- see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
READY IN:
8hrs
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a saucepan, combine sugar, cornstarch and pinch of salt.
  2. 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.
  3. Remove from heat; stir in butter; cool to room temperature for about 1 hour.
  4. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
  5. Fold in the whipped cream and the 1 Tbsp lemon juice.
  6. Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
  7. Spread the remaining cream cheese mixture into the baked pastry shell.
  8. Top with the cooled lemon filling.
  9. Chill in the fridge for a minimum of 8 hours or overnight.
  10. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
  11. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
  12. Refrigerate until ready to serve-- delicious!

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