Saturday, December 19, 2009

Lemon Truffle Pie

baked 9” pie shell

2 c. water

½ c. sugar

3 eggs

5 T. cornstarch

¼ c. sugar

zest of 1 lemon

¾ c. lemon juice (about 2 lemons)

2 T. butter

1 c. vanilla chips

4 oz. cream cheese

1 c. whipping cream

2 T. toasted almond slices

Put water and ½ c. sugar in a saucepan and bring to a boil. In a medium bowl, mix eggs, cornstarch, ¼ c. sugar and zest of lemon together. Slowly add hot sugar water to egg mixture in bowl; then pour entire mixture back into pan. Heat until thickened, stirring constantly. Reduce heat to low. Add lemon juice, butter, vanilla chips, and cream cheese one at a time. Stir until each are melted then remove from heat. (If necessary, use a hand blender to make the mixture smooth.) Spread lemon mixture in a 9” baked pie shell. Chill for two hours. Whip the whipping cream and sweeten it. Spread whipping cream on top of the lemon mixture and sprinkle with toasted almonds.

Shauna Sabey

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