Lemon Cream Cheese Pie
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
8 oz cream cheese
2 tbsp butter
1/2 c sugar
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
In plastic bag, finely roll 10-12 graham crackers, or use
Combine crumbs, sugar, and butter. Blend well with fork or pastry
Using back of large spoon, press crumb mixture inside 9-inch pie plate
to coat bottom and sides evenly.
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to
Beat the lemon mixture well until smooth and place on top of the baked pie.
Refrigerate and serve when cold.
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