for this recipe Luscious Lemon Cream Cheese Cake 2
|1 package||Shirriff Pie Crust Mix|
|3 - 5 tbsp||cold water|
|1 pouch||Shirriff Lemon Pie Filling|
|0.33 cup||cold water|
|1.75 cup||boiling water|
|1 package||cream cheese (250g, softened)|
Preheat oven to 425°F/220°C. Prepare the Shirriff Pie Crust Mix as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to 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.