From a cyber friend.
9-inch deep dish pie shell
3/4 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cups cold water
2 egg yolks, lightly beaten
Zest of 1 lemon
Juice of 1 lemon
2 T. butter, cubed
½ teaspoon lemon flavoring
2 drops yellow food coloring, optional
SECOND LAYER:
1/2 package (8 ounces) cream cheese, softened
½ cup Confectioners' sugar
1 cup milk
1 packages (3.4 ounces each) instant lemon pudding mix
TOPPING:
½ package (8 ounces) cream cheese, softened
½ cup Confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
Line the pie shell with a double thickness of heavy-duty
foil, and if you have them, place pie weights into the pie shell. Bake at 450°
for 8 minutes. Remove the foil and the pie weights; bake 5-7 minutes longer or
until golden brown. Cool on wire racks.
In a large saucepan, combine the sugar, cornstarch, and
salt. Stir in water until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from
the heat. Stir a small amount of hot filling into egg yolks; return all to the
pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in the lemon zest, lemon juice,
butter, lemon flavoring, and food coloring. Cool to room temperature without
stirring.
Spread lemon mixture into crusts. Refrigerate for 30 minutes
or until firm. In a large bowl, beat cream cheese and confectioners' sugar
until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer.
Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate
for 30 minutes or until set. For topping, in a large bowl, beat cream cheese
and confectioners' sugar until smooth. Fold in whipped topping. Spread over
tops of pies. Refrigerate until set.
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