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01-24-2011 07:05 PM
I found this online somewhere when I was hunting for a recipe for a good lemon pie that I could convert to low sugar and relatively low fat. We love it!
Ingredients:
1 9" prebaked pie shell
Cream Cheese Layer:
2 packages (one 8-ounces and one 3-ounces) cream cheese, softened (low-fat or neuftachel works here)
3/4 cup powdered sugar (can use 2/3 C splenda instead)
1 1/2 cups non-dairy whipped topping (can use lite topping here)
1 tablespoon fresh lemon juice
Lemon Top Layer:
1 1/2 cups sugar (splenda works just fine here)
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter (no margarine. use the real deal)
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup fresh lemon juice
Directions:
Start with making the lemon top layer: In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice, careful not to over mix. cool to room temperature, about 1 hour. While this is cooling, work on the cream cheese bottom layer:
In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an lemon juice. Refrigerate 1/2 cup for garnish.
Put it all together: Spread remaining cream cheese mixture into baked pie shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto pie. Store in refrigerator.
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