| 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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