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Lemon Cheesecake Pie with Macadamia Nut Crust Recipe

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This recipe for Lemon Cheesecake Pie with Macadamia Nut Crust, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Corona
Added: Saturday, June 16, 2007


CRUST - 1/4 cup finely chopped macadamia nuts, 1/4 cup
clour, 3 Tbs cold butter cut into pieces
CHEESE FILLING - 1 8oz. pkg. cream cheese, softened, 1/3
cup confectioners sugar, 1/2 tsp vanilla, 1 large egg
LEMON FILLING - 1 1/2 cups granulated sugar, 7 Tbs
cornstarch, 1 1/2 cups water, 3 egg yolks, slightly beaten, 1/2
cup fresh lemon juice
GARNISH - Whipped topping, lemon slices

Heat oven to 350. In food processor, pulse crust
ingredients until course crumbs form. Press into 9" pie dish.
Freeze until hard. When frozen, bake 10 min. Meanwhile,
beat together cream cheese, confectioners sugar and vanilla
until creamy. Beat in egg just till blended. Remove crust from
oven and let sit a few minutes, then carefully spread cheese
filling evenly over bottom. Return to oven and bake another
10-12 minutes, just till cheese is set, but not firm. Remove
from oven and set on wire rack. In large saucepan, combine
sugar and cornstarch. Mix well. Gradually add water,
wisking to make sure no lumps form. Cook over medium heat
until it comes to a boil. Cook 1 min. Remove from heat and
stir half of hot mixture, a little at a time into beaten egg yolks.
Pour tempered eggs into pot with rest of mixture and mix well.
Return to flame and bring back to boil and cook 1 minute
more. Remove from heat and slowly stir in lemon juice until
well blended. Let sit about 10 minutes then carefully spread
over cream cheese layer. Cool until easy to touch, then wrap
in foil and chill.
To serve, decorate with dollops of whipped topping and cut
lemon slices.

Number Of Servings:
Number Of Servings:




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