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“This recipe is posted by request. Prep time includes minimum chilling time.”
READY IN:
25mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
  2. In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
  3. Whisk in lemonade concentrate and over medium heat bring to a boil.
  4. Once boiling is reached cook for 1 minute-it should thicken up a bit.
  5. In a small bowl add eggs and whisk.
  6. Slowly whisk in about 1/2 of the hot lemon mixture.
  7. Whisk back into the pan.
  8. Whisk in lemon rind and cook over low heat for 2 minutes.
  9. Remove from heat and chill for 1 hour.
  10. In a medium bowl beat cream cheese until fluffy.
  11. Beat in sugar, salt and sour cream.
  12. Beat in chilled lemon filling mixing well.
  13. Spoon into p[repared pie crust and sprinkle with remaining rind.
  14. Chill for at least 4 hours to overnight.
  15. This will keep in the fridge for 4 days.

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