Lemon Cheesecake Pies

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 (15 ounce) package refrigerated pie crusts
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• whipped cream
• crushed lemon decorative candies
• 2 cups sugar
• 4 large eggs
• 1/4 cup butter, melted
• 1/4 cup milk
• 1 tablespoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal
• 1/4 teaspoon salt

Recipe

• 1 fit each refrigerated pie crust into a 9-inch pie plate according to package directions; fold edges under; crimp/flute as desired.
• 2 line pastry with foil, and fill with pie weights or dried beans.
• 3 bake in a 425° oven for 5 minutes; remove weights and foil; bake 2 minutes or until light golden brown; cool crusts completely on wire racks.
• 4 in a bowl, beat cream cheese, sugar, and egg on low speed using an electric mixer until smooth.
• 5 spread cream cheese mixture evenly over cooled pie crusts.
• 6 in another bowl, whisk together all the lemon chess pie filling ingredients; spoon filling evenly over cream cheese mixture.
• 7 bake in a 350° oven for 35 minutes or until set, covering edges of pie crust with foil if needed to prevent excess browning.
• 8 cool completely on wire racks.
• 9 garnish with whipped cream and crushed lemon candies, if desired.