Lemon Cream Cheese Pie

July 19, 2007 at 6:51 pm Leave a comment


  • 3 oz Lemon Pudding Mix [not instant]
  • 3 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 9-inch baked pie shell
  • Whipped Cream [optional]
  • Ground Cinnamon [optional]


Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.


Entry filed under: Cheese, Cream, Easy Level, Fruit, Pie.

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