I’d planned on using a pre made graham cracker crust that I had in the pantry, but turns out, the pie crust was way out of date. I didn’t want to serve a pie with a stale crust, so I ended up just using the other refrigerated pie crust left over from the chocolate pie. I do prefer a graham cracker crust, so I’ll definitely use one next time…
INGREDIENTS
(recipe adapted from Real Simple magazine)
- 2 8 oz bars of cream cheese, softened
- 1 cup sugar
line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1 cup sour cream2 large eggs 1/3 cup fresh squeezed lemon juice 1 tsp vanilla 1/4 tsp salt your favorite 9 inch prebaked pie crust extra lemon for zesting
INSTRUCTIONS
INSTRUCTIONS
- In food processor or mixer, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust ) until smooth.
- .................................
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