How to make some “Homemade Lemon Filling” .

Lemon cream Pie

“Homemade Lemon Filling”

Lemon Filling:

1-1/4 cups sugar

6 TBSP corn starch

1/2 tsp salt

1-1/4 cups water

2 TBSP butter (not margarine)

3-4 drops yellow food coloring (optional)

1/2 cup lemon juice

*Combine 3/4 cup sugar with cornstarch and salt. Add water and heat over med-high heat until it's boiling. Add remaining 1/2 cup sugar and wait for it to bubble. Turn off heat and add remaining ingredients. Set aside and let cool about 1-2 hours.

Cream Cheese Filling:

11 ounces cream cheese, softened

3/4 cup powdered sugar

1-1/2 cups Cool-Whip

1 TBSP lemon juice

*Combine cream cheese and powdered sugar until smooth. Fold in Cool-Whip and lemon juice.

*You will want to save about 1/2 cup of this mixture for decorating.

Spread the cream cheese mixture in the bottom of your prepared pie crust. Top with lemon mixture. Refrigerate overnight or at least 4-6 hours. Put reserved cream cheese mixture into a cake decorating tube or bag with a star tip and pipe 6 or 8 rosettes on top (depending on number of slices). ... I like to slices some lemon and place them on top of the pie when you are ready to serve

You can either make your own pie crust or buy a store-bought one, but it needs to be baked before hand. Line the crust in your pan with foil, and bake at 450 degrees for 10 minutes, lower the heat to 375 degrees and take out the foil bake for an additional 5 minutes.

Brought to from Mary A Mullinix kitchen, Happy baking...