Best Als Oasis Lemon Cream Cheese Pie Recipes

LEMON CREAM CHEESE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

AL'S OASIS' LEMON CREAM CHEESE PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Gradually stir in water, mixing until smooth.
• Cook and stir over medium-high heat until thickened and clear.
• Quickly stir in egg yolks.
• Bring to a boil; boil for 1 minute stirring constantly.
• Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
• Cool for several hours or overnight.
• In a mixing bowl, blend condensed milk and cream cheese until smooth.
• Stir in pudding mix and remaining lemon juice.
• Fold into chilled lemon filling.
• Divide and spoon into baked pie shells.
• Refrigerate for several hours.
• Garnish with whipped cream.

LEMON PIE II

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

HOMEMADE LEMON CHEESE PIE

Steps:

• Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

LEMON CREAM CHEESE PIE WITH BERRIES

Steps:

• Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
• Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
• Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
• Refrigerate for 3-4 hours .
• To serve, top with remaining berries.

LIGHT LEMON CREAM CHEESE PIE

Steps:

• Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
• Pour into graham cracker crust and chill for several hours or overnight.
• Filling should be firm.
• Garnish if desired with additional Cool Whip.

LEMON CREAM CHEESE PIE

Steps:

• Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
• Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
• After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
• Filling: place oven rack in the middle of the oven; preheat to 350°.
• In a small bowl, mix rind and juice; set aside.
• In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
• In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
• Add the smooth cottage cheese and beat to mix.
• Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
• When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
• Bake for 30 minutes; remove from oven and cool completely.
• Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
• In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
• Then gently fold in the sour cream and whipped cream together.
• Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
• Refrigerate for at least a few hours.