Taste of Home
Homemade Lemon Cheese Pie
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min. + chilling
YIELD: 10 servings.
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
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1 sheet refrigerated pie crust
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1 cup sugar
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1/4 cup plus 2 teaspoons cornstarch
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1/2 teaspoon salt
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1 cup water
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2 tablespoons butter
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2 teaspoons grated lemon zest
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3 to 4 drops yellow food coloring, optional
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1/2 cup plus 1 teaspoon lemon juice, divided
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1 package (8 ounces) fat-free cream cheese
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1/2 cup confectioners' sugar
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1 cup reduced-fat whipped topping
Directions
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1.
Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie 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.
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2.
Roll out dough 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.
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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 zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.
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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 stars.
Nutrition Facts
1 piece: 341 calories, 11g fat (6g saturated fat), 15mg cholesterol, 431mg sodium, 55g carbohydrate (0 sugars, 0 fiber), 5g protein.
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