Post by Loupy on Apr 19, 2013 20:36:05 GMT -7
Lemon-Cream Cheese Pie
www.midwestliving.com/recipe/pies/lemon-cream-cheese-pie
Makes: 16 servings
Yield: 2 pies (8 servings each)
Prep 20 mins
Ingredients
2 1/2cups water
1 cup sugar
1/2cup cornstarch
3 well-beaten egg yolks
1/3cup lemon juice
3 tablespoons butter or margarine
Dash salt
1 14 -ounce can sweetened condensed milk
1 8 -ounce package cream cheese, softened
1/3cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 recipes Baked Pastry Shell (see recipe below)
Whipped cream
Lemon slices
Directions
In a saucepan, combine the water, sugar, and cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes more.
Beat about 1 cup of the hot mixture into the egg yolks.
Transfer all the mixture back to the saucepan.
Bring to a gentle boil and reduce heat.
Cook and stir for 2 minutes.
Remove from heat.
Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts.
Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix.
Fold in chilled mixture.
Turn into prepared crusts.
Garnish with whipped cream and lemon slices.
Make Ahead Tip
You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Baked Pastry Shell
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
Directions
In a bowl, stir together all-purpose flour and salt.
Using a pastry blender, cut in shortening until pieces are pea size.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total).
Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough.
Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin.
Unroll pastry into a 9-inch pie plate.
Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp edge as desired.
Generously prick bottom and side of pastry in pie plate with a fork.
Prick all around where bottom and side meet.
Line pastry with a double thickness of foil.
Bake in a 450 degree F oven for 8 minutes.
Remove foil. Bake 5 to 6 minutes more or until golden.
Cool on a wire rack.
Nutritional Facts
Calories: 421
Total fat:21 g
Sat. fat: 10g
Polyunsaturated fat: 3g
Monosaturated fat 6g
Trans fatty acid 1g
carbs 54g
fiber 1g
iron 1mg
Niacin 1mg
chol. 79mg
protein 6g
vit. C 15mg
Folate 48µg
sugar 32g
sodium 264mg
calcium 111mg
Potassium 176mg
www.midwestliving.com/recipe/pies/lemon-cream-cheese-pie
Makes: 16 servings
Yield: 2 pies (8 servings each)
Prep 20 mins
Ingredients
2 1/2cups water
1 cup sugar
1/2cup cornstarch
3 well-beaten egg yolks
1/3cup lemon juice
3 tablespoons butter or margarine
Dash salt
1 14 -ounce can sweetened condensed milk
1 8 -ounce package cream cheese, softened
1/3cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 recipes Baked Pastry Shell (see recipe below)
Whipped cream
Lemon slices
Directions
In a saucepan, combine the water, sugar, and cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes more.
Beat about 1 cup of the hot mixture into the egg yolks.
Transfer all the mixture back to the saucepan.
Bring to a gentle boil and reduce heat.
Cook and stir for 2 minutes.
Remove from heat.
Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts.
Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix.
Fold in chilled mixture.
Turn into prepared crusts.
Garnish with whipped cream and lemon slices.
Make Ahead Tip
You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.
Baked Pastry Shell
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
Directions
In a bowl, stir together all-purpose flour and salt.
Using a pastry blender, cut in shortening until pieces are pea size.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total).
Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough.
Roll dough from center to edge into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin.
Unroll pastry into a 9-inch pie plate.
Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp edge as desired.
Generously prick bottom and side of pastry in pie plate with a fork.
Prick all around where bottom and side meet.
Line pastry with a double thickness of foil.
Bake in a 450 degree F oven for 8 minutes.
Remove foil. Bake 5 to 6 minutes more or until golden.
Cool on a wire rack.
Nutritional Facts
Calories: 421
Total fat:21 g
Sat. fat: 10g
Polyunsaturated fat: 3g
Monosaturated fat 6g
Trans fatty acid 1g
carbs 54g
fiber 1g
iron 1mg
Niacin 1mg
chol. 79mg
protein 6g
vit. C 15mg
Folate 48µg
sugar 32g
sodium 264mg
calcium 111mg
Potassium 176mg
