| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
BETTY ANN CLEAVER
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.
Source: Taste of Home, Sept. 1993 Posted to MealMaster Recipes List, Digest
#158
Date: Fri, 07 Jun 1996 07:41:44 -0700
From: Tonya <imbri@oz.net>
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