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Tangy Lemon Pie

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  9 inch baked pastry shell 1 , baked
  Lemon pudding and pie filling mix 3 1⁄2 Ounce (1 Package)
  Sugar 3⁄4 Cup (12 tbs), divided
  Lemon juice 1⁄4 Cup (4 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Eggs 2 , separated
  Lemon peel 1 Teaspoon
  Cream cheese 8 Ounce, cut into chunks (1 Package)
  Food coloring 5 Drop (Use Yellow Ones)

In a large bowl, blend pie filling mix, 1/2 cup sugar and lemon juice.
Stir in water and egg yolks; blend well.
Cook on high (9) for 5 to 6 minutes, stirring occasionally.
Add lemon peel and cream cheese, stirring until well blended.
Add food coloring, if desired.
Cool mixture until slightly thickened.
Beat egg whites until frothy, gradually add remaining 1/4 cup sugar.
Continue beating until stiff peaks form.
Fold into cooked filling.
Pour into pastry shell.
Chill well before serving.
Garnish with lemon slices.

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