Lemon Fluff Pie

1. 1

   Bake your pie shell until golden brown; cool completely.

2. 2

   In medium saucepan, combine sugar and cornstarch; mix well.

3. 3

   Stir in water, lemon juice and egg yolks.

4. 4

   Cook over medium heat until mixture boils and thickens, stirring constantly.

5. 5

   Boil one minute, still stirring.

6. 6

   Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.

7. 7

   In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.

8. 8

   Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.

9. 9

   Serve with extra whipped cream.

No additional tips available.