1 1/2 cups sugar
Prepared lemon filling, divided
Whipped cream, to garnish
1. Beat together the cream cheese and sugar. Add the eggs, one at a time, then beat in 2 tablespoons prepared lemon filling until smooth and creamy. Pour into the prepared pan. Drizzle a tablespoon of lemon filling over the top and, using the tip of a knife, zigzag across the top for effect.
2. Bake at 325 degrees for 50 minutes (the pie will still be jiggly), then, with the pie still in the oven, turn the oven off and leave the door slightly ajar for 2 hours after baking to finish setting up. Refrigerate at least 3 hours before serving.
3. Place the remaining filling in a pastry bag or food-safe plastic bag (snip the top before using). Serve the slices drizzled with extra lemon filling and topped with a dollop of whipped cream.
EACH OF 16 SERVINGS, WITHOUT WHIPPED CREAM
Protein 5 grams
Carbohydrates 39 grams
Fat 25 grams
Saturated fat 13 grams
Cholesterol 113 mg
Sugar 33 grams
Sodium 241 mg