Al S Oasis Lemon Cream Cheese Pie Recipe

Ingredients for Al S Oasis Lemon Cream Cheese Pie

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 2 large egg yolks
• 1/3 cup + 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter
• Sweetened Condensed Milk
• 8 ounces cream cheese, softened
• Instant Lemon Pudding Mix
• 9 Inch Pie Shells
• whipped cream, for garnish (optional)

How to Make Al S Oasis Lemon Cream Cheese Pie

1. In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
2. Gradually whisk in 1 cup water until completely smooth.
3. Cook over medium-high heat, whisking constantly, until the mixture thickens and becomes clear (about 5-7 minutes).
4. Temper 2 large egg yolks by whisking a small amount of the hot mixture into them, then whisk the tempered yolks into the saucepan.
5. Bring the mixture to a rolling boil, stirring constantly for 1 minute.
6. Remove from heat and stir in 1/3 cup fresh lemon juice, 1/4 teaspoon salt, and 4 tablespoons (1/2 stick) unsalted butter.
7. Pour the lemon curd into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
8. In a large mixing bowl, beat together 1 (14-ounce) can sweetened condensed milk and 8 ounces cream cheese until smooth and creamy.
9. Stir in 1 (3.4-ounce) package instant lemon pudding mix and the remaining 2 tablespoons lemon juice.
10. Gently fold the chilled lemon curd into the cream cheese mixture until just combined.
11. Pour the filling into two 9-inch baked pie shells.
12. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
13. Garnish with whipped cream before serving.