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Cream Cheese-lemon Pie

Author/Submitted by: Jo Anne Merrill
Servings: 1
Categories: Desserts / Pies & Pastries

1  cup  cookie crumbs, * see note
2  tablespoons  margarine, melted
1  cup  sugar, ** see note
1  dash  salt
12  ounces  cream cheese
1/2  cup  lemon juice
2  large  eggs
1  cup  sour cream
1  tablespoon  lemon zest, not dried

* Use vanilla wafer or graham cracker crumbs. ** You won't need all the sugar; usually about 7/8 cup is sufficient. 1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate. 2. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust. 3. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes. 4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more. 5. Cool for a few minutes then refrigerate and chill 4-6 hours before serving.

This is a delicious version of a cheesecake and pie combined.

This is a delicious version of a cheesecake and pie combined.

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