Monday, April 5, 2010

Lemon Cheesecake Pie

This was a dessert I really enjoyed...I need to use my smaller pie pan next time to make the layers a little thicker, but it was still great. I found this recipe on recipezaar. I changed it a little based on the reviews there. So here's how I made it:
John's Rating: 9

1 cup graham cracker crumbs (one sleeve)
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1 dash salt
3/4 cup water plus 2 Tbsp.
2 egg yolks
1/4 cup lemon juice
1 tablespoon butter

1Preheat oven to 350 degrees.
2Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl.
3Press the crust mixture into an 8-inch pie pan.
4Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer.
5Mix well until smooth.
6Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked.
7A knife stuck in the middle of the filling should come out mostly clean.
8As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan.
9Set mixture over low heat and bring to a simmer, stirring often.
10Whisk in some of the sauce from the pan in with the egg yolks and stir, then pour the egg mixture back into the pan, then add lemon juice and butter.
11When mixture simmers again remove it immediately from the heat.
12Pour the lemon filling over the cream cheese filling, and let the pie cool.
13When cool, chill pie in the refrigerator for several hours before serving.

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