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Lemon Cream Cheese Pie

Submitted by: Mary on 05/08/2004
2928 views
2.71 avg rating
238 votes
 
 
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Ingredients

CRUST:

1 1/4 C Crushed Walnuts
1/4 C Splenda
4 T Butter, melted

CREAM CHEESE LAYER:

12 oz Cream Cheese
1/3 C Splenda
1/3 C Sour Cream
1/4 t Salt
1 t Vanilla
1/2 t Knox Gelatin
1 T Cold Water
LEMON TOPPING:

1 1/2 C Water
1 C Splenda
1/2 C Fresh Lemon Juice
4 Egg Yolks Beaten
1 T Grated Lemon Peel
1/4 t Salt
2 T Butter
1 1/2 t Xanthan gum

Directions

CRUST:



Mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 - 8 minutes remove from oven and cool.



CREAM CHEESE LAYER:



Combine cream cheese, splenda, sour cream and salt in medium sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When its luke warm layer cream cheese on crust and refrigerate until cooled.



TOPPING:



Place water, splenda, lemon juice, xanthan gum, salt and lemon peel in a sauce pan and wisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving.




Servings

8

Calories

9

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve garnished with sweetened whipped cream and lemon zest.
 
 
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