Lemon Cheesecake Pie
Graham Cracker Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Crush Graham cracker's into crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.
Mix crumbs, butter, and sugar in a bowl
Press crumbs into an 8" or 9" round baking pan or pie plate - or you could also do it in a square pan and cut them into bars.
2, 8 ounce blocks of cream cheese (softened)
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Pre-heat oven to 350
Make sure your cream cheese is soft (you can microwave it a little if you are impatient) then mix it in a mixer with the paddle attachment until fluffy or you can use handheld beaters. I would not recommend mixing by hand.
Once fluffy, add sugar, vanilla, and eggs and mix until combined.
Pour into prepared pan with the graham cracker crust.
Bake for 30 minutes.
I doubled this when I made it for the picture, but I actually prefer less of it. If you are a lemon bar lover - double it!
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks
1 teaspoon lemon extract (optional, you can add more lemon juice)
Juice of a medium lemon (about 3 tablespoons, extra if you'd like it more tart and lemony)
1 tablespoon butter
*I'd suggest starting the filling once your pie is out of the oven.
Add sugar, cornstarch, salt, and water to a saucepan. Stir until combined over medium to high heat.
Add egg yolks, lemon juice, and lemon extract (if using) and continue to cook until it comes to a boil.
Let boil for a full minute or longer (you are cooking out the cornstarch and thickening it.
Take off heat and let cool for a few minutes, just to let it stop boiling. Stir a few times to cool off.
Stir in butter and then strain it through a fine-mesh sieve. You want to catch any little pieces of cooked egg. You can either strain it into a bowl and then pour it over the pie, or you can strain it right over the pie if you are feeling confident :)
Place in the fridge and cool until its completely cold. Serve with fresh fruit.
It will keep for about 3 days.