Lemon Truffle Pie

Adapted from  Lion House Pies

1 graham cracker crust (see below) or baked 9-inch pie shell

3 tablespoons cornstarch

1/3 cup sugar plus 1/4 cup sugar, divided

1 1/2 cups water

5 tablespoons lemon juice

zest from 2 lemons

4 egg yolks, beaten

1 1/2 tablespoons butter

1 cup white chocolate chips

2 (8-ounce) packages cream cheese, room temperature

1 cup whipped cream

1/3 cup sugar

1/2 teaspoon vanilla extract

Toasted sliced almonds

Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well.  Add this mixture to the first and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.

Remove from head; add butter and stir until melted.  Remove 1 1/2 cups of liquid and reserve for top layer.  Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well.  Cut the cream cheese in small cubes and add to the white chocolate mixture.  Stir until well mixed and smooth. (An electric hand mixer works great for this.)

Pour mixture into pie shell or graham cracker crust (my favorite and it's faster).  Pour the reserved lemon sauce on top and chill at least 2 hours.  Whip the cream until thick; add 1/3 cup sugar and vanilla.  Spread whipped cream over lemon filling.  Garnish with toasted sliced almonds.

Printed from Double Batch.