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Shirriff Lemon Pie Filling
Shirriff Lemon Pie Filling
Price: $4.99CDN
Filling for 1 Pie
No sugar to add


Qty:

line
The ORIGINAL Lemon Pie Filling! Used in Newfoundland and Labrador kitchens for years to make the Traditional Lemon Meringue Pie. Now there is a recipe for Lemon Cream Cheese Pie for a new take on an old favorite or Layered Lemon Dessert.

Luscious Lemon Cream Cheese Pie

INGREDIENTS
1 9" (23cm) frozen deep dish pie shell
1 pkg or 212 g Shirriff Lemon Pie Filling
1/3 cup or 75 mL cold water
1 3/4 cups or 425 mL boiling water
1 pkg or 250 g cream cheese, softened

DIRECTIONS

1. Thaw and bake pie shell according to package directions. Cool.

2. Cook lemon pie filling according to package directions, using 2 eggs, 1/3 cup (75 mL) cold water and 1 3/4 cups (425 mL) boiling water. Cool 5 minutes.

3. 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.

4. Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices, if desired.

Makes 8 servings.

Layered Lemon Dessert

INGREDIENTS
1 cup or 250 mL all purpose flour
1/2 cup or 125 mL soft butter
1/3 cup or 75 mL ground almonds
2 tbsp or 30 mL granulated sugar
1 pkg or 250 g cream cheese softened
1/2 cup or 125 mL icing sugar
1 cup or 250 mL Whipping cream, whipped
1 pkg or 212 g Shirriff Lemon Pie Filling
2 egg yolks
1/3 cup or 75 mL water
2 cups or 500 mL boiling water
1/4 cup or 50 mL sliced almonds, toasted

DIRECTIONS

1. Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a 2 L (8") square pan. Bake at 180C (350F) for 15-20 minutes until golden. Cool.

2. Beat cheese, icing sugar and vanilla together until smooth. Fold in half the whipped cream. Spread over cooled crust.

3. Prepare Shirriff Lemon Pie Filling according to package directions, omitting butter. Cool to lukewarm, stirring occasionally. Spread over cheese layer. Refrigerate until cold.

4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.

Makes 9 servings.



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