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Raciónes: 10

Ingredientes

Cost per serving $0.44 view details

Direcciones

  1. Preheat oven to 450 degrees. Prepare piecrust according to directions on the package. Bake till lightly browned; cold thoroughly. In medium saucepan, combine sugar, cornstarch, and flour; mix well. Gradually stir in water till smooth; cook over medium heat till mix boils, stirring constantly. Remove from heat. Stir about 1/4 c. of warm mix into egg yolks; blend well. Add in egg yolk mix to mix in saucepan; cook over low heat till mix boils, stirring constantly. Cook for 2 min, stirring constantly. Remove from heat; stir in margarine, lemon peel, and lemon juice. Transfer 1/3 c. of warm filling to a small saucepan. Cold remaining lemon mix for 15 min. Almond bark to warm filling in small saucepan; stir over low heat, just till chips are melted. In small bowl, beat cream cheese till fluffy. Add in melted almond bark mix; beat till well blended. Spread over bottom of cooled pie crust. Spoon lemon mix over cream cheese layer. Chill for 2-3 hrs, or possibly till set.
  2. In small bowl, beat whipping cream till stiff peaks form; spoon over pie.
  3. Garnish with toasted almonds. Store in refrigerator.
  4. Makes 8-10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 92g
Recipe makes 10 servings
Calories 195  
Calories from Fat 86 44%
Total Fat 9.57g 12%
Saturated Fat 5.29g 21%
Trans Fat 0.21g  
Cholesterol 30mg 10%
Sodium 139mg 6%
Potassium 84mg 2%
Total Carbs 25.66g 7%
Dietary Fiber 0.1g 0%
Sugars 21.64g 14%
Protein 2.49g 4%
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