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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 425˚F.
Step 2
Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.
Step 3
Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack.
Step 4
In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.
Step 5
Remove saucepan from heat and stir in butter, lemon zest and lemon juice. Set aside to cool at room temperature for about 1 hour.
Step 6
Beat cream cheese and confectioners' sugar together until smooth. Gently fold in whipped cream and lemon juice.
Step 7
Spread the mixture evenly over the bottom of the pie shell. Spread cooled lemon filling on top of the cream cheese layer. Refrigerate pie overnight and serve.
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