Kittencal's Lemon Cream Cheese Pie

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 6
• 1 baked pie pastry (to fit in a 9-inch pie plate)
• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1 pinch salt
• 1 cup water
• 2 -3 drops yellow food coloring (optional)
• 2 teaspoons grated lemons, rind of
• 2/3 cup fresh lemon juice
• 2 tablespoons butter
• 12 ounces cream cheese, softened
• 3/4 cup powdered sugar (confectioners)
• 3/4 cup heavy cream, whipped (measure 3/4 cup already whipped)
• 1 tablespoon fresh lemon juice

Recipe

• 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 the pie, or garnish with the reserved cream cheese mixture or as desired.
• 12 refrigerate until ready to serve-- delicious!