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Recipe Lemon Cream Pie (Pie)
Home Cooking Recipes
Required Ingredients:
- 1/3 cup butter
- 1 (16.5 ounce) package lemon bar mix
- 1/4 cup finely chopped blanched almonds
- 1 1/2 cups cold water
- 1 (.25 ounce) package unflavored gelatin
- 2 egg yolks, beaten
- 1 (8 ounce) package cream cheese, softened
- 3 drops yellow food coloring (optional)
Preparing/Cooking:
- To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine.
- Stir in dessert bar crust mix and almonds.
- Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
- Reserve 2 tablespoons of crust mixture for topping.
- Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate.
- Cool completely.
- To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan.
- Sprinkle gelatin over water and allow to soften 5 minutes.
- Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth.
- Cook over medium-high heat, stirring constantly, until mixture thickens and boils.
- Boil and stir for 1 minute, then remove from heat.
- Place egg yolks in a medium bowl.
- Whisk 1/4 cup of hot lemon mixture into egg yolks.
- Whisk egg yolk mixture back into rest of lemon filling.
- Return mixture to heat.
- Boil and stir 1 minute.
- Remove from heat.
- Cover and refrigerate.
- In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth.
- Gradually beat in remaining filling mixture until smooth.
- Mix in food coloring if desired.
- Pour filling into crust.
- Cover and chill at least 4 hours before serving.
- Sprinkle reserved almond mixture over top just before serving.
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