This homemade lemon pie is delicious with the cookie crust. It was delicate and delicious. I use either the cream cheese filling or a vanilla pudding filling along with it, but you can just make the lemon and meringue and leave out that step if preferred. One time I didn't have any lemons so I tried frozen lemonade, and then it didn't thicken so I added copious amounts of cornstarch. It finally thickened but then when we tried it, it was like eating a rubber ball. So don't do that 😜
Combine crust ingredients and spread in the bottom of a 9” springform pan. If using vanilla pudding for first filling, bake the crust at 350º for 10 minutes.
Cream together cream cheese, sugar, egg and vanilla. Spread over crust.
If using cream cheese filling, bake for 25 minutes.
In double boler, heat sugar, cornstarch and salt, then add 2/3 cup cold water. Mix, them add 2 cups boiling water.
While the mixture cooks, separate four eggs.
When the mixture is clear and thick, bring some to the egg yolks to heat them (otherwise they will cook in clumps). After the eggs are heated a bit, add them to the hot mixture and heat for 3 minutes, stirring. Remove from heat and add butter and lemon juice.
Pour over cream cheese or pudding layer.
Bake at 400º for 10 minutes, then lower heat to 350º. Bake for an additional 25 minutes.
Beat egg whites until foamy.
In a dish, mix 2 tbsp sugar and 1/2 tsp baking powder and a pinch of salt and gradually beat into the egg mixture, continuing beating until it forms peaks, then add drops of lemon or vanilla.
Use a spatula to spread meringue across the top, and bake until golden brown, or broil for a few minutes, watching the whole time, until it is brown.
Ingredients
Directions
Combine crust ingredients and spread in the bottom of a 9” springform pan. If using vanilla pudding for first filling, bake the crust at 350º for 10 minutes.
Cream together cream cheese, sugar, egg and vanilla. Spread over crust.
If using cream cheese filling, bake for 25 minutes.
In double boler, heat sugar, cornstarch and salt, then add 2/3 cup cold water. Mix, them add 2 cups boiling water.
While the mixture cooks, separate four eggs.
When the mixture is clear and thick, bring some to the egg yolks to heat them (otherwise they will cook in clumps). After the eggs are heated a bit, add them to the hot mixture and heat for 3 minutes, stirring. Remove from heat and add butter and lemon juice.
Pour over cream cheese or pudding layer.
Bake at 400º for 10 minutes, then lower heat to 350º. Bake for an additional 25 minutes.
Beat egg whites until foamy.
In a dish, mix 2 tbsp sugar and 1/2 tsp baking powder and a pinch of salt and gradually beat into the egg mixture, continuing beating until it forms peaks, then add drops of lemon or vanilla.
Use a spatula to spread meringue across the top, and bake until golden brown, or broil for a few minutes, watching the whole time, until it is brown.