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Ingredients
| gingersnaps (crushed): 1 1/4 cups (crumbs) |
| salted butter: 1/4 cup (melted) |
| water: 1/3 cup |
| granulated sugar: 1/4 cup |
| lemon juice: 3 Tbl |
| lemon peel: 1 Tbl (freshly grated) |
| cornstarch: 1 1/2 tsp |
| granulated sugar: 1/3 cup |
| cream cheese: 1 8oz package (softened) |
| lemon peel: 1 Tbl (freshly grated) |
| light whipping cream (fluid): 1/2 cup |
Lemon Cream Cheese Pie
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely.
- Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling.
- Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
- Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).
- Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.