for this recipe Luscious Lemon Cream Cheese Cake
|1||frozen deep-dish pie shell (9"/23 cm)|
|1 pouch||Shirriff Lemon Pie Filling|
|0.3 cup||cold water|
|1.75 cup||boiling water|
|1 package||cream cheese (250g, softened)|
Thaw and bake pie shell according to package directions. Cool.
Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup (75 mL) cold water and 1 ¾ cup (425 mL) boiling water. Cool 5 minutes.
Beat cream cheese until smooth. Reserve 1 cup (250 mL) pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices, if desired.
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