Lemon Cheese Pie
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
10 slices
- Serves:
- 10
ingredients
- 1 refrigerated pie dough, room temperature (or your own)
- 1 cup granulated sugar
- 4 2⁄3 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1 cup water
- 2 tablespoons unsalted butter
- 2 1⁄2 teaspoons lemon zest, minced
- 4 drops yellow food coloring
- 1⁄2 cup lemon juice, fresh squeezed
- 1 (8 ounce) package fat free cream cheese
- 1⁄2 cup powdered sugar
- 1 cup reduced-fat whipped topping
- 1 teaspoon lemon juice, fresh squeezed
directions
- Preheat the oven to 450 degrees F.
- If using refrigerated pie dough, lightly roll it out to a 12-inch circle, then transfer it to a 9-inch pie plate, trimming the pastry, leaving a 1/2-inch overhang around the edge of the plate. Flute the edges, then line the pastry shell with a double layer of heavy-duty foil.
- Bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
- In a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
- Bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
- Remove the pan from the heat & stir in the butter, lemon zest & food coloring. Carefully stir in the 1/2 cup of lemon juice, before letting this mixture cool for about 1 hour, bringing it down to room temperature.
- In a large mixing bowl, carefully beat the cream cheese & powdered sugar until smooth, then fold in the whipped topping & the last 1 teaspoon of lemon juice.
- Spread this cheese mixture onto the baked crust, then top that with the lemon filling. Refrigerate for 6 hours or until the top is set, before slicing.
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