Tangy Lemon Pie
|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.