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Homemade Lemon Cheese Pie Recipe
Homemade Lemon Cheese Pie Recipe photo by Taste of Home
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Homemade Lemon Cheese Pie Recipe

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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.
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece: 341 calories, 11g fat (6g saturated fat), 15mg cholesterol, 431mg sodium, 55g carbohydrate (0 sugars, 0 fiber), 5g protein.

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.
Originally published as Lemon Cheese Pie in Light & Tasty October/November 2002, p23

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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MY REVIEW
ladyhead User ID: 5466127 113798
Reviewed Nov. 21, 2011

"Made this recipe a few years ago and it was such a hit that I make it all the time now! Everyone that has ever tasted it has asked for the recipe. Excellent recipe."

MY REVIEW
piastadawn User ID: 4155635 35984
Reviewed May. 16, 2009

"I lost this issue of Taste of Home with dozens of pies when I moved from my home of 21 years. My things where in 3 different places and kept hoping to find this issue but finally gave up just recently. Have only been on line a month and just thought of looking up this site, and now have the recipe I've missed so much, and a way to find others that were also lost. Thank you so much."

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