35+ Easter Dessert Recipe Ideas | 2023
What about those amazing sweets we serve on those fancy tiered trays? Let’s not forget...
Recipe: #15992
November 18, 2014
Categories: Desserts, Cheese, Lemon, Brunch, Easter, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Cream Cheese, Sugar, Pies, Kosher Dairy, more
"Found this on the internet. I like to use pecan cookies and 1/4 cup butter and 1 1/2 Tablespoons sugar, in place of graham cracker crust; cream filling as is and 1 1/2 times lemon filling, but I love lemon. If you put the crust in a square or rectangle pan you can cut in bars the size you like. I make it with gluten free cookie crumbs."
Preheat oven 350 degrees
Make the crust combing graham crackers, sugar and melted butter
Press mixture into 8 inch pie
Prepare cream cheese filling mixing cream cheese, sugar vanilla and egg. with electric mixer. Mix well until smooth
Pour cream cheese filling into crust and bake 30-35 minutes or center cooked. A knife inserted in middle should be mostly clean.
As pie cools, make lemon filling in small saucepan. by combining 1/2 cup sugar with cornstarch, salt and water.
Set mixture over low heat and simmer, stir often
Whisk in egg yolks, then add lemon juice and butter.
When simmers again remove immediately from heat.
Pour lemon filling over cream cheese filling and let cool.
When cool chill pie in refrigerator for several hours before serving.