LEMON CREAM CHEESE PIE

BC Clemmons

1 baked pie pastry (to fit in a 9-inch pie plate)

1 1⁄2 cups sugar

6 tbsp cornstarch

1 pinch salt

1 cup water

2.5 drops yellow food coloring (optional)

2 ⁄3 cup fresh lemon juice

2 tbsp butter

12 oz cream cheese, softened 3⁄4 cup powdered sugar (confectioners)

1 tbsp fresh lemon juice

softened 3⁄4 cup powdered sugar (confectioners)

3 ⁄4 cup heavy cream, whipped (measure ¾ cup already whipped)

In a saucepan, combine sugar, cornstarch and pinch of salt.

Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.

Remove from heat; stir in butter; cool to room temperature for about 1 hour.

Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.

Fold in the whipped cream and the 1 Tbsp lemon juice.

Remove ½ cup of the whipped cream/lemon mixture for the garnish.

Spread the remaining cream cheese mixture into the baked pastry shell.

Top with the cooled lemon filling.

Chill in the fridge for a minimum of 8 hours or overnight.

When ready to serve, scoop the reserved ½ cup cream cheese mixture into a pastry bag with a star tip.

Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.

Refrigerate until ready to serve-- delicious

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