Lemon Cream Cheese Pie Recipe

Name: Lemon Cream Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; ⅓ cup cornstarch; ½ teaspoon salt; 1 ½ cups cold water; 4 egg yolks (whites for meringue); 1 tablespoon butter; ¼ cup bottled lemon juice or ¼ cup fresh squeezed lemon juice; 2 lemons, zest of; 1 (8 ounce) package cream cheese; 1 (9 inch) graham cracker pie crust or 1 (9 inch) graham crackers; ⅓ cup sugar; 2 tablespoons confectioners' sugar; ½ teaspoon cream of tartar (preferred) (optional); 4 large egg whites, at room temperature (reserved from pie filling above); ½ teaspoon vanilla extract

Servings: persons

1 cup sugar
⅓ cup cornstarch
½ teaspoon salt
1 ½ cups cold water
4 egg yolks (whites for meringue)
1 tablespoon butter
¼ cup bottled lemon juice or ¼ cup fresh squeezed lemon juice
2 lemons, zest of
1 (8 ounce) package cream cheese
1 (9 inch) graham cracker pie crust or 1 (9 inch) graham crackers
⅓ cup sugar
2 tablespoons confectioners' sugar
½ teaspoon cream of tartar (preferred) (optional)
4 large egg whites, at room temperature (reserved from pie filling above)
½ teaspoon vanilla extract

1
["In a heavy sauce pan mix sugar, cornstarch and salt together.", "Slowly add the water, stirring constantly.", "Cook over med-high heat until mixture begins to thicken then reduce heat to low.", "Add a little of the hot mixture to the beaten egg yolks then add the yolks to the filling.", "Continue to cook over low heat until thick about 1-2 minutes.", "Remove from heat.", "Add the cream cheese, lemon juice, zest and butter.", "Mix well.", "Pour into a graham cracker pie crust or over graham crackers layered in a 9 x 9 pan over the bottom and up the sides.", "Cover with meringue (instructions follows).", "Preheat oven to 400.", "Mix sugar and confectioners sugar in a small bowl.", "Beat whites until frothy but not yet peaking.", "Add cream of tartar.", "On med-high speed beat until peaks start to form.", "Add sugar a little at a time.", "When sugar is incorporated add vanilla and continue to beat until whites are glossy.", "Gently top the pie making sure to seal edges and make swirls and peaks.", "Bake until lightly golden.", "Watch closely after first 5 minutes.", "Cool completely before serving.", "Makes one 9"" pie."]

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sugar, ⅓ cup cornstarch, ½ teaspoon salt, 1 ½ cups cold water, and more.

Yes, Lemon Cream Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Cheese Pie

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