Lemon Dream Pie

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As it bakes this pie forms into two layers.

8 servings
1 package (8 ounces) cream cheese, softened
3/4 cup sugar, divided
3 egg divided
1 (9-inch) unbaked pie crust
3/4 cup Crown® Lily White® Corn Syrup
1/3 cup lemon juice
2 tablespoons butter OR margarine, melted
1 tablespoon Fleischmann's® Corn Starch
2 teaspoons freshly grated lemon peel
Whipped cream OR whipped topping

Preheat oven to 350°F.

Beat cream cheese, 1/4 cup sugar and 1 egg with an electric mixer in a small bowl, until smooth. Spread evenly in bottom of pie crust.

In same bowl, beat 1/4 cup sugar, remaining 2 eggs, corn syrup, lemon juice, butter, corn starch and grated lemon peel until well blended. Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over filling.

Bake 50 to 55 minutes or until filling is puffed and set. Cool on wire rack. To serve, top with whipped cream.

Total Time
Bake Time 50 to 55 minutes
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