Lion House Lemon Truffle Pie

Lion House Lemon Truffle Pie

Lion House Lemon Truffle Pie

Ingredients: 

Baked 9” pie shell (or graham cracker crust)

1/2 cup water

2 Tbs. sugar

1 egg

1 Tbs. cornstarch

1 Tbs. sugar

Zest of 1/2 lemon

1.5 Tbs. fresh lemon juice

1/2 Tbs. butter

1 cup vanilla chips

8 oz pckg cream cheese

1/2 cup whipped cream, sweetened

1 Tbs. toasted almonds (optional)

Method:

Put water and 2 Tbs sugar in sauce pan and bring to a boil.  In a large bowl, mix egg, cornstarch, 1 Tbs. sugar, and zest of lemon.  Slowly add hot water to egg mixture in bowl; then pour entire mixture back into pan.  Heat until thickened, stirring often.  Remove from heat and add lemon juice and butter.  Stir until mixed and cool.

Pour 2/3 of filling in bowl.  Add vanilla chips to the filling remaining in pan.  Add filling with vanilla chocolate chips to cream cheese and beat together.  Spread this mixture in bottom of pie shell.  Spreading remaining 2/3 of lemon filling on top.  Chill for two hours.  

Top with whipped cream and garnish with toasted almonds