Cream cheese-lemon pie

1 servings

Ingredients

Quantity Ingredient
1 cup Cookie crumbs -- * see note
2 tablespoons Margarine -- melted
1 cup Sugar -- ** see note
1 dash Salt
12 ounces Cream cheese
½ cup Lemon juice
2 larges Eggs
1 cup Sour cream
1 tablespoon Lemon zest -- not dried

Directions

* Use vanilla wafer or graham cracker crumbs. ** You won't need all the sugar; usually about ⅞ 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 ½ 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.

Recipe By : Jo Anne Merrill

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