Piecrust
¾ c. sugar
½ c. fresh lemon juice
3 eggs, beaten
8 oz. pkg. cream cheese, softened
Whipped cream
Bake piecrust and cool. In the top of a double boiler stir together the sugar, lemon juice and eggs. Cook until it thickens and then remove from heat. Add the cream cheese and beat with a mixer until mixed in well. Pour into the piecrust and refrigerate. Top with the whipped cream before serving.
No comments:
Post a Comment