DESSERT RECIPE: Cream Cheese Lemon Pie

1-9” frozen Tenderflake Deep Dish Pie Shell

Cheese Layer:
1-pkg (250 g) cream cheese, softened
¼-cup granulated sugar
1-egg

Lemon Layer:
½-cup corn syrup
2-tsp grated lemon rind
1/3-cup lemon juice
2-eggs
2-tbsp butter or margarine, melted
1-tbsp corn starch


Prepare pie shell for Filled Pie Shell as directed on package
For cheese layer, beat cream cheese and sugar until smooth; add egg and blend well
Spread evenly in pie shell
For lemon layer, beat all ingredients until smooth
Pour over cheese layer
Bake at 350°F (180°C) for 50 to 55 minutes or until set and golden
Cool on rack
Garnish with whipped cream, lemon rind and Frosted Cranberries, if desired

Makes 8 servings


Frosted Cranberries: Using a fork, dip cranberries (fresh or frozen) in lightly beaten egg white then roll in granulated sugar.

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