Ingredients
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1 baked pie pastry (to fit in a 9-inch pie plate)
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1 1/2 cups sugar
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6 tablespoons cornstarch
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1 pinch salt
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1 cup water
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2 -3 drops yellow food coloring
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2/3 cup fresh lemon juice
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2 tablespoons butter
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12 ounces cream cheese, softened
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3/4 cup powdered sugar (confectioners)
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3/4 cup heavy cream, whipped (measure 3/4 cup already whipped)
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1 tablespoon fresh lemon juice
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2 teaspoons grated lemons, rind of
Instructions
- 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 1/2 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 1/2 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!