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1 servings
Ingredients:
1 (9 inch) pie crust, baked3/4 cup white sugar3 tablespoons cornstarch1 cup water1 teaspoon lemon zest1/4 cup lemon juice1 (3 ounce) package cream cheese2 eggs1/4 cup white sugar
Instructions:
Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.Spoon filling into shell and chill.
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