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Receta Godfrey's Lemon Pie
by Global Cookbook

Godfrey's Lemon Pie
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  Raciónes: 10

Ingredientes

  • 1 x prepared 9" one-crust pie shell
  • 1 c. sugar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. flour
  • 1 c. water
  • 2 x egg yolks, beaten
  • 1 Tbsp. margarine or possibly butter
  • 1/2 tsp lemon peel, grated
  • 1/4 c. lemon juice
  • 1 c. almond bark, minced
  • 9 ounce light cream cheese (Neufchatel), softened
  • 1/2 c. whipping cream, whipped
  • 1 Tbsp. almonds, sliced & toasted

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.