“New Waves” fabric by Jennifer Morehead; Lemon Cream-Cheese Pie (recipe below)
My husband’s favorite pie is a lovely little concoction with a graham-cracker crust and a layer of sweet cream-cheese topped with luscious, sunshine-yellow lemon curd. Every bite tastes like summer! Sadly, the pie shop we used to buy it from went out of business last year, so I’ve been spending some time concocting my own version. And guess what? It’s pretty easy to make! Despite its many layers, it’s a simple recipe: you basically mix, pour, bake, and repeat. Sunny days are here again!
And, speaking of sunny days, I came across this darling, lemon-yellow patterned fabric from Minted: “New Waves” by Jennifer Morehead. It’s such a fun print and practically begs to be turned into pillows, curtains, or even table runner (for displaying with this lemon cream-cheese pie!). It’s sweet and sunny, just like my pie.
Keep reading for this tart and tangy pie recipe…
Lemon Cream Cheese Pie
For the crust:
10 graham crackers
1/4 cup butter, melted
1/4 cup sugar
For the cream-cheese layer:
1 brick (8 oz) cream cheese, at room temperature
1/4 cup sugar
1 egg, at room temperature
1/2 teaspoon vanilla
For the lemon curd:
7 egg yolks
2 whole eggs
1 cup plus 2 tablespoons sugar
2/3 cup fresh lemon juice
1/4 cup lemon zest
4 tablespoons butter
a pinch of salt
3 tablespoons cream
Preheat the oven to 350°F. Pulse the graham crackers in a food processor until they become fine crumbs. Add melted butter and sugar, and pulse until the mixture is combined. Firmly press the crumb mixture into the bottom and up the sides of a pie plate. Bake for 5 minutes.
While the crust bakes, beat softened cream cheese with sugar until smooth. Add the egg and beat again until smooth. Finally, add vanilla and beat in. Pour the cream cheese mixture into the crust as soon as it’s done, and continue baking the whole thing for 20 more minutes.
While the cream-cheese layer bakes, make the lemon curd. In a medium-sized saucepan, whisk the egg yolks, whole eggs, sugar, lemon juice, zest, butter, and salt until combined. Cook over medium heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. Remove from heat, strain the mixture through a fine mesh sieve, and whisk in the cream. When the cream cheese layer is done baking, spread the lemon curd on top and bake it for 10 more minutes. Allow the finished pie to cool completely, then chill it for several hours before serving. Top with whipped cream.
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