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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Cream Cheese Pie Recipe

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This recipe for Lemon Cream Cheese Pie is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust

1 c. graham cracker crumbs
1/4 c. butter, melted
2 tbsp. sugar



Cream Cheese Filling

8 oz. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg


Lemon Filling

1/2 c. sugar
2 tbsp. cornstarch
dash of salt
1 c. water
2 egg yolks
2 tbsp. fresh lemon juice
1 tbsp. butter

Directions:
Directions:
Preheat over to 350º. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into a 8" pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 c. sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 c. sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling and let pie cool. When cool, chill pie in the refrigerator for several hours before serving.

 

 

 

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