Lemon Cream Cheese Pie Recipe

5 1 2
Publisher Photo

Lemon Cream Cheese Pie Recipe

Read Reviews
5 1 2
Publisher Photo
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!—Renie Smith, Rapid City, South Dakota
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 2-1/2 cups cold water
  • 3 eggs yolks, beaten
  • 2/3 cup lemon juice, divided
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package ( 8 ounces) cream cheese, softened
  • 1 package (3.4 ounces) lemon-flavored instant pudding mix
  • 2 pie shells ( 9 inches), baked
  • Whipped cream
  • Lemon Slices

Directions

In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from the heat; stir in 1/3 cup lemon juice, salt and butter. Cool for several hours or overnight. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices. Yield: 12-16 servings.
Originally published as Lemon Cream Cheese Pie in Taste of Home August/September 1993, p51

Nutritional Facts

1 piece: 378 calories, 18g fat (10g saturated fat), 77mg cholesterol, 293mg sodium, 51g carbohydrate (32g sugars, 0 fiber), 5g protein.

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 2-1/2 cups cold water
  • 3 eggs yolks, beaten
  • 2/3 cup lemon juice, divided
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package ( 8 ounces) cream cheese, softened
  • 1 package (3.4 ounces) lemon-flavored instant pudding mix
  • 2 pie shells ( 9 inches), baked
  • Whipped cream
  • Lemon Slices
  1. In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from the heat; stir in 1/3 cup lemon juice, salt and butter. Cool for several hours or overnight. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices. Yield: 12-16 servings.
Originally published as Lemon Cream Cheese Pie in Taste of Home August/September 1993, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Cream Cheese Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
nancy11 User ID: 1718836 6019
Reviewed Feb. 21, 2010

"This pie is delicious. Made it for years somehow misplaced recipe. This morning reading about it in "South Dakota Magazine". Making it now. Nice texture, tart, sweet, cool, creamy. Perfect dessert. NanCee Maynard Taste of Home field editor from South Dakota (Sorry the first review may have been sent incomplete as we had a power glitch and it disappeared)."

Loading Image