| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Cookie crumbs — * see note |
| 2 | tb | Margarine — melted |
| 1 | c | Sugar — ** see note |
| 1 | ds | Salt |
| 12 | oz | Cream cheese |
| 1/2 | c | Lemon juice |
| 2 | lg | Eggs |
| 1 | c | Sour cream |
| 1 | tb | Lemon zest — not dried |
INSTRUCTIONS
* Use vanilla wafer or graham cracker crumbs. ** You won't need all the sugar; usually about 7/8 cup is sufficient. 1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate. 2. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust. 3. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes. 4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more. 5. Cool for a few minutes then refrigerate and chill 4-6 hours before serving. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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