• Kari Hardy

Lemon Cheesecake Pie

Graham Cracker Crust: 

  • 1 cup graham cracker crumbs 

  • 1/4 cup butter, melted

  • 2 tablespoons granulated sugar

  1. Crush Graham cracker's into crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin. 

  2. Mix crumbs, butter, and sugar in a bowl 

  3. 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. 

Cheesecake filling: 

  • 2, 8 ounce blocks of cream cheese (softened) 

  • 1/2 cup granulated sugar 

  • 1 teaspoon vanilla extract

  • 2 large eggs

  1. Pre-heat oven to 350 

  2. 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. 

  3. Once fluffy, add sugar, vanilla, and eggs and mix until combined. 

  4. Pour into prepared pan with the graham cracker crust. 

  5. Bake for 30 minutes. 

Lemon topping:

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. 

  1. Add sugar, cornstarch, salt, and water to a saucepan. Stir until combined over medium to high heat. 

  2. Add egg yolks, lemon juice, and lemon extract (if using) and continue to cook until it comes to a boil. 

  3. Let boil for a full minute or longer (you are cooking out the cornstarch and thickening it. 

  4. Take off heat and let cool for a few minutes, just to let it stop boiling. Stir a few times to cool off. 

  5. 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.


©2019 by Lillian Michelle Patisserie