Ingredients for Lemon Cheese Pie
- 1 package (14.1 ounces) refrigerated pie crusts
- Granulated Sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- Unsalted Butter
- Zest of 2 large lemons
- Yellow Food Coloring
- 3/4 cup fresh lemon juice
- Fat Free Cream Cheese
- 1/2 cup powdered sugar
- Reduced Fat Whipped Topping
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How to Make Lemon Cheese Pie
- Preheat oven to 450°F (232°C).
- Unroll refrigerated pie crust and gently press into a 9-inch pie plate. Trim and crimp the edges.
- Line the crust with double layered aluminum foil.
- Bake for 8 minutes. Remove foil and bake for an additional 5 minutes. Cool completely on a wire rack.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
- Bring to a boil over medium heat, then reduce heat and simmer for 2 minutes, or until thickened, stirring constantly.
- Remove from heat and stir in the butter, lemon zest, and food coloring (if using).
- Carefully stir in 1/2 cup of lemon juice. Let cool completely to room temperature (approximately 1 hour).
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the thawed whipped topping and remaining 1/4 cup lemon juice.
- Spread the cream cheese mixture evenly into the cooled pie crust.
- Pour the cooled lemon filling over the cream cheese layer.
- Refrigerate for at least 6 hours, or until the filling is set, before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
116g
Fat
19g
Carbs
14g
