Okay, folks, let’s talk about that lemon pie filling with cream cheese I whipped up. I gotta say, it turned out pretty darn good, even if I say so myself.
The Hunt for Ingredients
First things first, I gathered my stuff. You know, the usual suspects for a lemon pie filling, plus the secret weapon: cream cheese. I made a quick list:
- Lemons (obviously!) – I grabbed like, 4 or 5 juicy ones.
- Sugar – regular granulated sugar, nothing fancy.
- Eggs – just a couple.
- Butter – because butter makes everything better.
- Cream cheese – this is where the magic happens, folks. I used a full-fat block, ’cause why not?
- Cornstarch – to help things thicken up a bit.
- A pinch of salt – gotta balance out that sweetness.
Mixing It Up
I started by zesting those lemons. Man, I love that smell! Then I juiced them – got about a cup of lemon juice, which felt about right. In a saucepan, I whisked together the sugar, cornstarch, and salt. Then, I dumped in the lemon juice and stirred it all up until it was nice and smooth.
Next, I cracked in the eggs, one at a time, whisking like crazy after each one. I didn’t want any scrambled egg bits in my filling, you know? Then I threw in the butter, cut into little pieces. Time for the heat! I put the saucepan on medium heat and kept stirring. Seriously, don’t stop stirring, or it’ll stick and burn. It took a few minutes, but slowly, magically, it started to thicken up. It got all glossy and beautiful, like lemon sunshine.
The Cream Cheese Dream
Once it was thick enough (it coated the back of a spoon nicely), I took it off the heat. This is where the cream cheese comes in. I plopped that block of cream cheese right into the hot lemon mixture and started stirring. At first, it looked a little weird, like the cream cheese wasn’t going to melt, but I kept at it. Patience, my friends! Eventually, it all melted together into this creamy, dreamy, tangy goodness.
Cooling and Waiting (The Hardest Part)
I poured the filling into a bowl, covered it with plastic wrap (pressed right onto the surface so it wouldn’t form a skin), and stuck it in the fridge. Now, this is the tough part – the waiting. It needs to chill for at least a couple of hours, or even better, overnight. It gets firmer and the flavors really meld together.
The Final Result
I filled the pre-made shell with it.
Let me tell you, that first bite was heavenly. The tangy lemon, the creamy texture from the cream cheese…it was just perfect. Not too sweet, not too tart. It’s definitely a keeper, and super easy to make. Give it a shot, you won’t regret it!
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