Lemon Cream Cheese Piedesserts, pies ----BETTY ANN CLEAVER---- 1 cup sugar 1/2 cup cornstarch 2 1/2 cup cold water 3 egg yolks, beaten 2/3 cup lemon juice, divided 1/8 teaspoon salt 3 tablespoon butter or margarine 1 can sweetened condensed milk 1 pkg cream cheese,(8 oz)softened 1 pkg lemon instant pudding,small 2 pie shells (9), baked 1 whipped cream 1 lemon slices 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 heat; stir in 1/3 cup lemon juice, salt, and butter. Cool for several hours or overnight. In a mixing bowl, blend sweetened condensed milk (14 oz.) and cream cheese until smooth. Stir in pudding mix (3.4 oz) 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: 2 pies. Source: Taste of Home, Sept. 1993 |
