| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
|
Single pie crust, baked |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Water |
| 2 |
|
Egg yolks; beaten |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Grated lemon peel |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
White chocolate chips; -OR- White baking bar |
| 250 |
g |
Light cream cheese |
| 1/2 |
c |
Whipping cream; whipped |
| 1 |
tb |
Sliced almonds, toasted |
INSTRUCTIONS
In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually stir
in water until smooth. Cook on High in microwave oven until mixture boils,
stirring several times. Reduce heat; cook 1 minute. Remove from oven. Stir
about 1/4 cup hot mixture into egg yolks; blend well. Add yolk mixture back
into hot mixture; stir well. Cook on High in microwave until mixture
bubbles, stirring 2-3 times. Remove from the oven; stir in butter, peel and
juice. Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted. In food processor bowl, beat cream
cheese until smooth. Add melted chocolate chip mixture and mix to blend.
Spread over bottom of cooled crust. Spoon lemon mixture over cream cheese
layer. Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and
garnish with toasted almonds before serving. Serves 8-10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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