Shelly's Recipe

LEMON SWIRL CREAM CHEESE PIE

Category: Pies - Cream and Custard

1 1/2 cups vanilla wafer crumbs
3/4 cup almonds, finely ground and toasted
2 tsp grated lemon zest
Pinch of salt
7 tbsp unsalted butter, melted
2 (8-oz) pkg cream cheese
2/3 cup sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla extract (divided use)
1/2 tsp lemon extract

Lemon Curd (recipe follows)
1/2 cup heavy whipping cream
2 tbsp powdered sugar
12 to 15 fresh raspberries, for garnish
1 lemon, cut into thin slices and quartered, for garnish

Heat the oven to 350. Spray a 9-inch pie plate with nonstick spray.

In a medium mixing bowl, use a fork to toss together the vanilla wafer crumbs, almonds, lemon zest and salt. Stir in the melted butter. Press the mixture onto the bottom and sides of the pie plate.

Bake for 12 minutes on the bottom oven rack. Remove from the oven and set aside.

In a medium mixing bowl, beat the cream cheese and 2/3 cup sugar at medium speed for 2 minutes or until smooth. Add the eggs, 1 at a time, and beat at low speed until incorporated. Beat in the sour cream, 1/2 tsp vanilla extract and lemon extract. Beat in the Lemon Curd (except for reserved 1/2 cup). Pour into the baked crust. Dollop the reserved 1/2 cup Lemon Curd onto the filling and swirl into the filling with a small knife.

Bake for 30 minutes or until the center is nearly set. Remove from the oven and place on a wire rack. Cool for 2 hours. Cover and refrigerate overnight.

To garnish, in a chilled, medium mixing bowl, beat the whipping cream, powdered sugar and 1/2 tsp vanilla with a hand-held electric mixer, starting at the lowest speed and increasing gradually each minute, until stiff peaks are formed. Using a pastry bag, pipe the whipped cream decoratively around the border of the pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.


Lemon Curd: In a 1 1/2-quart saucepan, whisk together 1 teaspoon finely grated lemon zest, 1/2 cup fresh lemon juice and 1/2 cup sugar. Whisk in 3 slightly beaten eggs and 4 oz unsalted butter, cut into small cubes. Cook over medium-low heat, whisking frequently for 7 minutes or until the curd is thick. Remove from heat and use a food mill or sieve to strain the curd into a small bowl. Press plastic wrap directly onto the surface. Cool 30 minutes. Reserve 1/2 cup of the lemon curd for swirling into the filling.