Homemade Lemon Cheese Pie Recipes

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

HOMEMADE LEMON CHEESE PIE

Steps:

• Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

LEMON CREAM CHEESE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

LEMON (CHEESE) PIE

Steps:

• Blend the milk and softened cream cheese together until smooth.
• Add the lemon juice and blend until thickened.
• Pour into prepared crust and refrigerate at least 1 hour.

LEMON CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F.
• If using refrigerated pie dough, lightly roll it out to a 12-inch circle, then transfer it to a 9-inch pie plate, trimming the pastry, leaving a 1/2-inch overhang around the edge of the plate. Flute the edges, then line the pastry shell with a double layer of heavy-duty foil.
• Bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
• In a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
• Bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
• Remove the pan from the heat & stir in the butter, lemon zest & food coloring. Carefully stir in the 1/2 cup of lemon juice, before letting this mixture cool for about 1 hour, bringing it down to room temperature.
• In a large mixing bowl, carefully beat the cream cheese & powdered sugar until smooth, then fold in the whipped topping & the last 1 teaspoon of lemon juice.
• Spread this cheese mixture onto the baked crust, then top that with the lemon filling. Refrigerate for 6 hours or until the top is set, before slicing.

LEMON PIE II

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.