1 9-inch (23 cm) unbaked pie shell (for frozen, use deep-dish style)
1 pkg (250 g) regular or light cream cheese, softened
1/4 cup (50 mL) sugar
1/2 cup (125 mL) corn syrup
2 tsp (10 mL) grated lemon rind
1/3 cup (75 mL) lemon juice
2 tbsp (30 mL) butter or margarine, melted
1 tbsp (15 mL) corn starch
Lemon rind, for garnish (optional)
Preheat oven to 350°F (180°C).
Cheese Layer - Beat cream cheese and sugar until smooth. Add egg and blend well. Spread evenly in pie shell.
Lemon Layer - Beat all ingredients until smooth. Pour over cheese layer. Bake 50 to 55 minutes or until set and golden. Cool on rack. Garnish with lemon rind, if desired.
Makes 8 servings.
Tip: To prevent spillage, place pie on oven rack before adding lemon layer. Pour lemon filling into pie and bake as directed.
Preparation: 10 minutes
Cooking: 55 minutes
Carbohydrates: 33 g
Protein: 5 g
Fat: 21 g
Sodium: 260 mg