|
|
|
|
6 servings
Ingredients:
1 (9 inch) unbaked deep-dish pastry shellLEMON FILLING:1 1/4 cups sugar, divided6 tablespoons cornstarch1/2 teaspoon salt1 1/4 cups water2 tablespoons butter2 teaspoons grated lemon peel4 drops yellow food coloring (optional)1/2 cup fresh lemon juiceCREAM CHEESE FILLING:1 (8 ounce) package cream cheese, softened1 (3 ounce) package cream cheese, softened3/4 cup confectioners' sugar1 1/2 cups whipped topping2 tablespoons fresh lemon juice
Instructions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.Bake at 450 degrees for 8 minutes.Remove foil; bake 5 minutes longer.Cool on a wire rack.In a saucepan, combine 3/4 cup sugar, cornstarch and salt.Stir in water; bring to a boil over medium-high heat.Reduce heat; add remaining sugar.Cook and stir for 2 minutes or until thickened and bubbly.Remove from the heat; stir in butter, lemon peel and food coloring if desired.Gently stir in lemon juice (do not overmix).Cool to room temperature, about 1 hour.Do not stir.In a mixing bowl, beat cream cheese and sugar until smooth.Fold in whipped topping and lemon juice.Refrigerate 1/2 cup for garnish.Spread remaining cream cheese mixture into shell; top with lemon filling.Chill overnight.Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.Store in the refrigerator.
|
|
|
