1 c Cookie crumbs — * see note
2 tb Margarine — melted
1 c Sugar — ** see note
1 ds Salt
12 oz Cream cheese
1/2 c Lemon juice
2 lg Eggs
1 c Sour cream
1 tb Lemon zest — not dried
* Use vanilla wafer or graham cracker crumbs. ** You won’t need all the
sugar; usually about 7/8 cup is sufficient.
1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and
salt. Blend well then press mixture on sides and bottom of a greased 8-inch
pie plate. 2. In a mixing bowl, combine cream cheese and lemon juice; blend
well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until
smooth. Pour into crumb crust. 3. Bake in preheated 350-degree oven for 20
minutes or until firm. Remove from oven and let cool only 5 minutes. 4. Mix
sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over
pie filling; bake 10 minutes more. 5. Cool for a few minutes then
refrigerate and chill 4-6 hours before serving.
Yields
1 Servings