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Homemade Lemon Cheese Pie

Homemade Lemon Cheese Pie
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.
8 ServingsPrep: 30 min. + cooling Bake: 15 min. + chilling

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

  • 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.
  • 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.
  • 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
© Taste of Home 2013

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Homemade Lemon Cheese Pie (continued)

Directions (continued)

  • 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.
  • 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.
Nutrition Facts: One piece equals 341 calories, 11 g fat (6 g saturated fat), 15 mg cholesterol, 431 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013