Pie & Pastry

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

1 Pillsbury® Refrigerated Pie Crust (from 15-ounce package), softened as directed on package

FILLING
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/3 cup lemon juice
2 egg yolks, slightly beaten
4 ounce cream cheese, cubed, softened
1 teaspoon grated lemon peel
1/2 cup whipping cream

TOPPING
1/2 cup whipping cream, whipped

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.

2. Meanwhile, in medium saucepan, combine sugar and cornstarch, mix well. Stir in water, lemon juice, and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.

3. In large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate for atleast 6 hours or overnight. Spoon or pipe whipping cream over filling. Garnish as desired. Store in refrigerator.
8 servings

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