A lemon and cream cheese pie recipe baked in a pie crust.
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 pie crust shell, 9-inch
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 eggs
- 1/2 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
Preparation:
In a small mixing bowl, combine cream cheese, sugar, lemon juice, zest, and eggs; beat with a hand-held mixer on HIGH for 2 minutes. Spoon cream cheese mixture into pie shell. Bake at 350° for 20 minutes. Pie should be slightly firm. Cool and chill for at least 1 hour. Whip together heavy cream, sifted confectioners' sugar and vanilla until soft peaks form. Spread on thoroughly chilled pie.
Store pie in refrigerator.
Store pie in refrigerator.
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