Shelly's Recipe

LEMON SWIRL CREAM CHEESE PIE

Category: Pies - Miscellaneous

Lemon Curd
1 tsp fresh lemon zest
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup butter, cut into small pieces

Vanilla Wafer Almond Crumb Crust
1 1/2 cups vanilla wafer cookie crumbs
3/4 cup finely ground toasted almonds
2 tsp lemon zest
1/8 tsp of salt
7 tbsp butter, melted and cooled

Lemon Cream Cheese Filling
2 (8-oz) packages cream cheese, room temperature
2/3 cup sugar
2 large eggs
1/2 cup sour cream
1/2 tsp vanilla extract
Reserved Lemon Curd (from above)

Garnish
1/2 cup heavy whipping cream
2 tbsp confectioners’ sugar
1/2 tsp vanilla extract
12-15 fresh raspberries
1 small lemon, cut into thin slices and quartered

Prepare Lemon Curd: In a small saucepan, whisk together lemon zest, lemon juice, and sugar. Bring to a simmer over medium heat, stirring until sugar is dissolved. Lightly beat eggs in a medium bowl. Drizzle in lemon juice slowly, whisking constantly. When all of the lemon juice has been added, return mixture to saucepan. Add butter and cook over medium heat, stirring frequently, until curd has thickened. Pour lemon curd into a small bowl. Set aside 1/2 cup of Lemon Curd. Press plastic wrap directly onto surfaces of the curd. Cool 30 minutes.

Preheat oven to 350.
Prepare Vanilla Crumb Crust: In a medium mixing bowl, use a fork to toss together vanilla wafer crumbs, almonds, lemon zest, and salt. Stir in melted butter. Press mixture evenly onto bottom and sides of a 9-inch pie plate. Bake for 12 minutes on bottom oven rack. Remove from oven and set aside while filling is prepared.

Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add in the sour cream, vanilla extract and all reserved lemon curd (except for the 1/2 cup set aside earlier). Pour into baked crust. Dollop remaining 1/2 cup lemon curd onto filling and swirl through filling using a small knife. Bake for 30-35 minutes or until center is just set. Remove from oven and place on a wire rack. Cool for 2 hours, then refrigerate for at least 4-6 hours, or overnight.

To Garnish: In a chilled, medium mixing bowl, beat whipping cream, powdered sugar, and vanilla with a hand-held electric mixer, starting at lowest speed and increasing gradually each minute, until stiff peaks are formed. Using a star tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.