Lemon cream cheese pie
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Lemon cream cheese pie
  Lemon    Cheese    Pie    Creams  
Last updated 6/12/2012 1:21:56 AM. Recipe ID 54357. Report a problem with this recipe.
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      Title: Lemon cream cheese pie
 Categories: Desserts, Pies
      Yield: 12 Servings
 
MMMMM---------------------BETTY ANN CLEAVER--------------------------
      1 c  Sugar
    1/2 c  Cornstarch
  2 1/2 c  Cold water
      3    Egg yolks, beaten
    2/3 c  Lemon juice, divided
    1/8 ts Salt
      3 tb Butter or margarine
      1 cn Sweetened condensed milk
      1 pk Cream cheese,(8 oz)softened
      1 pk Lemon instant pudding,small
      2    Pie shells (9"), baked
           Whipped cream
           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.
  




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Recipe ID 54357 (Apr 03, 2005)

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