Pierogies with Lemon Cream Sauce



  • 1 1lb box of Mrs. T’s Pierogies Four Cheese Medley
  • 4 oz bacon, cut into ½ inch pieces
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1oz freshly grated parmesan cheese
  • 1 cup frozen peas
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh chives, thinly sliced
  • Salt
  • Pepper


  1. In a large skillet cook the bacon over medium heat until crisp. Remove bacon and set aside. Remove all, but 2 tablespoons of bacon fat from the skillet.
  2. In the same skillet with the reserved bacon fat, cook the onion until translucent and soft, about 5-10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove onions and garlic from the skillet and set aside with the bacon.
  3. With the skillet over medium low, pour in chicken stock, lemon juice, and heavy cream and simmer until slightly thickened.
  4. Add 2 Tablespoons of butter and whisk until emulsified.
  5. Reduce heat to low and slowly add in parmesan cheese while whisking constantly.
  6. Once the cheese is fully incorporated add in the peas and cook until heated through.
  7. Boil the pierogies according to the package instructions and drain well.
  8. Return the onions and bacon to the pan. Add the pierogies and gently stir to combine.
  9. Top with more lemon juice and chives.
4 Cheese Medley

4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!

Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!