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Lemon Curd Cream Cheese Pie

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5 made it  |  0 reviews   |  1 photos
49

"In a prepared graham cracker crust, a creamy layer of whipped cream and cream cheese is topped with homemade lemon curd, chilled, and served."
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Ingredients

25 m servings 427
Original recipe yields 8 servings

Directions

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  1. In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.
  2. In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.

Nutrition Facts


Per Serving: 427 calories; 28.8 39.2 5.1 144 483 Full nutrition

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