Lemon Pie II

I loved this recipe but made my own 2 layer version using Jello Instant Lemon Pudding. I - 3oz box of Lemon instant Pudding 1 cup of milk - Mix pudding and instant milk with a whisk or hand blender for about 1 minute until its thickened - Add 110g (half) of room temperature or whipped regular sizes pkg of cream cheese Whisk or beat into pudding mix until smooth. - Fold in 1 cup (8oz / 250 ml) of stabilized whipped cream or cool whip - Add it into a premise 9” Graham Cracker Pie crust. - Top that mixture with stabilized whip cream or cool whip and chill for at least 4 hours. Preferably overnight. I take about 4-6 days to enjoy it so I freeze it for 2 hours, remove and cut it into the amount of slices I want from the pie and place it back in the freezer. About 2 hours before I want a slice or 2 I take them out of the freezer and thaw them in the fridge or if I need them quickly about 1 hour at room temp. Absolutely deeeelish. I call it … Lemon Cream Cheese Dream Pie.

I read quite a few reviews stating to make sure your cream cheese is at room temp. And to use a 1/2 cup lemon juice. I think this is important to note ...If you are using a metal bowl such as a kitchen aid mixer the bowl acts as a refrigerator and your cream cheese will get cold again. You will want your cream cheese a bit warmer...microwave it for 30 seconds in a small bowl and mix it with a spoon, you want it softer than the cream cheese spread containers that you use for bagels. You may need another 15 seconds (depending on your microwave) I used 2 Meyer Lemons which equals 1/2 cup lemon juice. I zested first then cut lemons in half and juiced then strained to remove all the seeds. ( Meyer Lemons have a lot of seeds) they have a mellow sweet flavor versus sour and worked super in this recipe. Also added 1 Tsp. Vanilla extract. Topped with raspberries. Absolutely delicious! Entered photo.

Perfect dessert. I did double the recipe, used a 9 x 13" pan, added rind of a whole lemon and used a shortbread crust from this site. (address below) NOTE: if your using this to make a pie crust or a 9" square cut the recipe in 1/2 for the crust. I agree with comments on the crust was enough for 13 x 9 or a 2 pie crusts. This shortbread recipe filled the 9 x 13" pan.

I added a tablespoon of sugar, 1/2 cup of lemon juice, some zest, and I chilled it overnight. It is so good with just enough lemony tartness.