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

Lemon Cheese Pie Recipe

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This pie can be made ahead and frozen. SO it's not unusual for me to have one ready to serve in the freezer. I simply remove it from the freezer a few minutes before slicing.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold milk, divided
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/2 teaspoon grated lemon peel
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 serving (1 slice) equals 285 calories, 17 g fat (9 g saturated fat), 39 mg cholesterol, 380 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a bowl, beat cream cheese until smooth. Gradually add 1/2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon peel; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve. Yield: 6-8 servings.
Originally published as Lemon Cheese Pie in Country Woman November/December 1995, p37

Nutritional Facts

1 serving (1 slice) equals 285 calories, 17 g fat (9 g saturated fat), 39 mg cholesterol, 380 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.

Sweet White Wine

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

Reviews for Lemon Cheese Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 9, 2012

"Couldn't taste the cream cheese very much. It didn't set well either. But it was still okay. I added fruit to the top to make it more interesting."

MY REVIEW
Reviewed Mar. 17, 2009

"Does this have to be frozen? Could it be just refrigerated?"

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