Lemon Cream Pie

SERENE CHATS: Here’s an amazing dessert from my daughter-in-law Esther Allison. We call her the Hilltop dessert wizard. If there is a family function, you can bet Esther brings this and it is devoured in a few seconds flat! You’ll make the crust first and you can use the traditional pie crust listed here or instead the Light ’n’ Luscious No-Bake Crust (page 412) or the lighter Beauty Blend Base Pie Crust (page 508). This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 408.

Cooking Method: Oven Baking

Courses: Dessert, Snacks

Description

SERENE CHATS: Here’s an amazing dessert from my daughter-in-law Esther Allison. We call her the Hilltop dessert wizard. If there is a family function, you can bet Esther brings this and it is devoured in a few seconds flat! You’ll make the crust first and you can use the traditional pie crust listed here or instead the Light ’n’ Luscious No-Bake Crust (page 412) or the lighter Beauty Blend Base Pie Crust (page 508). This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 408.

1 Multiple Serve

Ingredients

For the Traditional Pie Crust

1 cup TH Baking Blend
5 Tbs butter (cold)
2 tsp TH Super Sweet Blend
2 large egg yolks
1 Tbs water (cold)

For the Filling

1 Tbs TH Just Gelatin
1/4 cup water (cold)
1 cup 1% cottage cheese
8 oz 1/3 less fat cream cheese (1 - 8 oz package)
5 Tbs TH Gentle Sweet (plus 5 tsp of TH Gentle Sweet)
1/3 cup lemon juice
1/4 cup water (hot)
2/3 cup heavy cream

Instructions

1
Preheat the oven to 350°F.
2
Put the Baking Blend, butter, and sweetener in a food processor and process until a coarse meal forms. Add the egg yolks and pulse to mix. Add the cold water and pulse again.
3
Roll out the dough between 2 pieces of parchment paper and invert into a standard (9-inch) pie plate by slowly peeling off the bottom paper. Or simply press the dough into the bottom and up the sides of the pan.
4
Bake for 10 to 15 minutes, until just slightly toasted. Let cool before filling.
5
Make The Filling
6
Put the gelatin into a small bowl and add the cold water. Let sit. While it sits, put the cottage cheese, cream cheese, 5 tablespoons of the sweetener, and the lemon juice in a blender and blend well. Put the hot water into the bowl of gelatin and mix with a spoon. Put it into the blender and blend until dissolved. Pour the mixture from the blender into the cooled pie crust and refrigerate for 2 hours or until set.
7
With an electric mixer, beat the heavy cream and the remaining 5 teaspoons Gentle Sweet until soft peaks form. Spread on top of the pie and store in the refrigerator.

Note

Read it online: https://trimhealthymama.com/recipe/lemon-cream-pie/