Thursday, December 1, 2011

Lemon Cream Cheese Pie

I made this pie for Thanksgiving this year and my husband said it was his favorite!  Certainly a keeper!  First, prepare a GF baked pie crust and cool.

Cream Cheese filling:
4 ounces cream cheese, softened
4 tablespoons butter
1 cup powdered sugar

Lemon filling:
1 1/2 cups sugar
3 tablespoons featherlight flour
3 tablespoons corn starch
dash of salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons lemon peel
1/3 cup lemon juice

Beat cream cheese filling ingredients until light and fluffy.  Spread into the bottom of GF baked pie crust.  Refrigerate to set.

In a large saucepan mix sugar, gf flour, cornstarch, and salt.  Gradually stir in water.  Cook over medium heat until thick and bubbly.  Remove from heat and set aside.  In a medium bowl, beat egg yolks with a fork.  Gradually stir 1 cup of hot filling into egg yolks.  Return to saucepan, stir and bring to a gently boil for 2 minutes.  Remove from heat and stir in lemon peel and butter.  Stir in lemon juice and cool.  When cooled, spread filling over cream cheese mixture. Cover and refrigerate for at least an hour.  Serve with whipped cream.

Note:  I used 1 lemon for the peel and the juice.  It's not enough juice for 1/3 of a cup, so I used as much fresh and I could squeeze out, and added lemon juice concentrate for the rest.  It worked great!

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