3 Citrus Desserts to Please Your Summer Sweet Tooth

Lemon Cream Pie
Serves 10
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Ingredients
  1. 2 cups sugar
  2. 1/2 cup cornstarch
  3. 1/2 teaspoon salt
  4. 2 cups cold water
  5. 8 egg yolks, lightly beaten
  6. 2 tablespoons lemon zest
  7. 2/3 cup fresh lemon juice
  8. 6 tablespoons butter
  9. 2 teaspoons vanilla extract
  10. 1 baked Pie Crust (recipe follows)
  11. 2 (8-ounce) packages cream cheese, softened
  12. 3/4 cup confectioners’ sugar, divided
  13. 2 cups heavy whipping cream
  14. Garnish: lemon slices
Instructions
  1. In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water. Bring to a boil over medium-high heat; cook for 1 minute, whisking constantly. Remove from heat.
  2. In a separate bowl, gradually add 1 cup hot mixture to egg yolks, whisking to combine. Add egg mixture to remaining hot mixture in saucepan. Return to medium heat, and cook for 1 to 2 minutes, whisking constantly, until mixture is thickened. Add lemon zest, lemon juice, butter, and vanilla. Cook for 1 to 2 minutes, whisking constantly, until mixture is smooth and thickened. Remove from heat. Reserve 3/4 cup lemon filling; set aside.
  3. Spoon remaining lemon filling into prepared Pie Crust. Chill for 30 minutes.
  4. In a medium bowl, combine cream cheese, reserved lemon filling, and 1/4 cup confectioners’ sugar. Beat at medium speed with a mixer until smooth. Carefully spread cream cheese mixture onto top of lemon filling in crust.
  5. In a medium bowl, beat whipping cream at high speed with a mixer until soft peaks form. Add remaining 1/2 cup confectioners’ sugar; beat until stiff peaks form. Spread whipped cream on top of cream cheese mixture. Refrigerate until ready to serve. Garnish with lemon slices, if desired.
Southern Lady Magazine https://southernladymagazine.com/
Pie Crust
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Ingredients
  1. 1½ cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/3 cup shortening
  4. 6 tablespoons cold water
Instructions
  1. In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add water, and stir just until moistened. Form into a ball, and wrap tightly in plastic wrap; refrigerate for 1 hour.
  2. Preheat oven to 425°.
  3. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trim excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.
Southern Lady Magazine https://southernladymagazine.com/

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