Homemade Lemon Cheese Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion. Ingredients:
1 sheet refrigerated pie pastry |
1 cup sugar |
1/4 cup plus 2 teaspoons cornstarch |
1/2 teaspoon salt |
1 cup water |
2 tablespoons butter |
2 teaspoons grated lemon peel |
3 to 4 drops yellow food coloring, optional |
1/2 cup plus 1 teaspoon lemon juice, divided |
1 package (8 ounces) fat-free cream cheese |
1/2 cup confectioners' sugar |
1 cup reduced-fat whipped topping |
Directions:
1. Lightly roll out pastry into a 12-in. circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. Roll out pastry scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack.
3. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.
4. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with pastry stars. Yield: 10 servings.
|
|