Ingredients for Kittencal's Lemon Cream Cheese Pie
- Pie Pastry
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Salt
- 1 cup water
- Yellow Food Coloring
- Lemons
- Fresh Lemon Juice
- 4 tablespoons (1/2 stick) unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- Heavy Cream
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How to Make Kittencal's Lemon Cream Cheese Pie
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 1 cup water, 1/2 cup lemon juice, and the zest of 2 lemons. Add a few drops of yellow food coloring, if desired.
- Cook over medium-high heat, whisking constantly, until the mixture comes to a boil and thickens, about 2 minutes.
- Remove from heat and stir in 4 tablespoons of unsalted butter until melted and smooth.
- Pour the lemon curd into a bowl, cover with plastic wrap pressed directly onto the surface, and cool to room temperature (about 1 hour).
- While the lemon curd cools, beat 8 ounces softened cream cheese and 1/2 cup powdered sugar in a mixing bowl until smooth and creamy.
- Gently fold in 1 cup whipped cream and 1 tablespoon lemon juice.
- Set aside 1/2 cup of the cream cheese mixture for garnish.
- Spread the remaining cream cheese mixture evenly into your prepared 9-inch pie crust.
- Pour the cooled lemon curd over the cream cheese layer.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- Before serving, transfer the reserved 1/2 cup cream cheese mixture to a piping bag fitted with a star tip (or a ziplock bag with a corner snipped off).
- Pipe rosettes or dollops of the cream cheese mixture onto the top of the pie as a garnish.
- Refrigerate until ready to serve. Enjoy your delicious homemade lemon cream cheese pie!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
268g
Fat
113g
Carbs
30g
