Earlier this week my parents were visiting from out of town and knowing my Dad likes lemon pie, and I like lemon pie... well, it was the perfect time to make one! This is a 'deluxe' version as it's not the typical lemon with meringue. As a matter of fact there are no eggs in it at all from the lemon curd to the creamy whipped cream layer.1 store bought or homemade baked pastry crust
1 1/2 c sugar
6 T cornstarch
1/2 t salt
1 c water
2 T real butter
2 t grated lemon peel or 1 t dried
2/3 c lemon juice
12 oz. cream cheese
3/4 c powdered sugar
3/4 c heavy cream, whipped
1 T lemon juice or 1/2 t vanilla
Combine the sugar, cornstarch and salt in a saucepan on the stove. Stir in the water and bring to a boil over medium hight heat. Reduce heat and cook and stir for about 2 minutes until smooth. It should be thick and clear. Remove from heat, stir in the butter, lemon peel and lemon juice. I like to add 2 drops of yellow food color to the curd at this point to give it a nice yellow color. Cool to room temperature (about an hour). In a mixing bowl combine the cream cheese (softened) and powdered sugar and beat until smooth. Fold in the whipped cream and lemon juice or use the vanilla - I make it both ways. Save about 1/2 - 3/4 cup of the whipped cream for garnish. Spread the rest into the baked and cooled pie crust shell. Top with the lemon filling. Chill at least 6-8 hours. Pipe stars on the top with the reserved whipped cream.
Making the lemon filling...
Delicious and tangy lemon filling - a perfect match with the not-too-sweet cream cheese and whipped cream layer!
Piping simple stars on the top to garnish. You don't have to do this if you don't want to.
Dig in! The tang of the lemon is sandwiched perfectly between the creamy whipped cream layer and the baked crust.
