Zutaten für Lemon Fluff Pie
- 9 In.baked Pastry Shell
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup fresh lemon juice
- 2 large egg yolks
- 4 ounces cream cheese, softened
- Lemons, Rind Of
- 2 cups heavy cream
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Zubereitung von Lemon Fluff Pie
- Preheat oven to 375°F (190°C). Bake a 9-inch pie crust until golden brown (approximately 12-15 minutes). Cool completely.
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 1 cup water, 1/2 cup fresh lemon juice, and 2 large egg yolks.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 2-3 minutes).
- Bring to a boil and cook for 1 minute more, stirring constantly.
- Remove from heat. Stir in 4 ounces cream cheese (softened) and 1 tablespoon lemon zest until melted and smooth.
- Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Cool to room temperature.
- In a large bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form.
- Gently fold the cooled lemon mixture into the whipped cream.
- Pour the lemon filling into the cooled pie crust.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- Serve chilled, optionally topped with extra whipped cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
101g
Fat
39g
Carbs
11g
