Pillsbury Lemon Cream Pie Recipe

Lemon Cream Pie Recipe Pillsbury.com

WebJan 12, 2010 · 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 …

Rating: 4/5(91)

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LemonLayer Cream Cheese Pie Recipe Pillsbury.com

WebApr 20, 2021 · Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in …

1. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. Heat oven to 375°F. In 2-quart saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in cold water until blended. In small bowl, beat egg yolks slightly with fork. Stir yolks into sugar mixture in saucepan. Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and butter until well blended.
3. In small bowl with electric mixer, beat 1/3 cup sugar and the cream cheese on medium speed until smooth. Beat in egg until well blended. Spoon and spread cream cheese mixture in crust-lined pan. Spoon lemon mixture evenly over cream cheese layer; spread carefully to cover.
4. Bake 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate until chilled, about 1 1/2 hours. Serve topped with whipped cream. Store in refrigerator.

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The BEST Lemon Sour Cream Pie Tastes Better From …

WebMar 18, 2018 · Start by adding sugar, cornstarch, lemon juice and milk to a saucepan. Stir everything together until smooth. Add the egg yolks to a …

1. Crack eggs in a small bowl, beat slightly with a fork and set aside.
2. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
3. Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
4. Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

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