- 1/3 cup Sugar In The Raw® Organic White
- 1 teaspoon grated lemon peel
- 1/4 cup fresh lemon juice
- 3 egg yolks
- 4 tablespoons butter
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup whipping cream
- 1 (4.3 ounce) package instant vanilla or white chocolate pudding mix
- 1 cup half-and-half
- 1 (6 ounce) prepared graham cracker crust
- 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.
- 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.
04/10/2018
recipepes.com
Lemon Curd Cream Cheese Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
