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Lemon Cheesecake Pie

Recipe By: Jeanne Ely
Year Submitted: 2017
Winner First Place

Ingredients

1st Place Citrus

Crust:
2 cups crushed Lemon Oreos
1 stick butter melted

Filling:
4 8oz package cream cheese softened
1 1/5 Cups granulated sugar
1 3/5 Tbsp. All-purpose flour
2 large eggs
1 Tbsp. lemon zest
5 Tbsp. fresh lemon juice (about 2 lemons)
2 Tbsp. heavy cream
Yellow food coloring

Lemon Curd
¼ Cup salted butter
1 Cup granulated sugar
2 large eggs
1 Tbsp. lemon zest
5 Tbsp. fresh lemon juice

Garnish:
¾ cup heavy whipping cream
¼ cup confectioner€™s sugar
¼ tsp vanilla bean paste

Directions

Crust:

Combine crushed Lemon Oreos and butter. Press into pie plate and bake at 350 degrees for 10 minutes. Cool

Filling:
Beat cream cheese on low speed until creamy, gradually add sugar and flour beating until smooth. Add eggs 1 at a time, stir in lemon zest and lemon juice and heavy cream. Remove about 1 ½ Cup of the mixture and place in a medium bowl. Stir in yellow food coloring until light yellow. Place half of the yellow cream cheese in on cooled crust, add cream cheese filling on top of the yellow cream cheese, place dollops of the rest of the yellow on top of the regular filling and swirl together. Place pie in a water bath. Bake in a 325 degree oven for 1 hour. Turn oven off and let stand in the oven for another hour. Allow to cool.

Lemon Curd
Blend all together in a medium sauce pan. Wisk constantly on a medium low setting until mixture thickens and coats the back of a spoon. Place on top of the cooled pie.

Garnish:
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.