LEMON PASTRY SHELL
egg, slightly beaten
fresh grated lemon rind
package cream cheese
lemon peel and mint sprig for garnish (optional)
How to Make Lemon Cheesecake Pie
1To make lemon pastry shell
Preheat oven to 400 degrees
Into large bowl combine all purpose flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs.
Mix lemon rind, lemon juice, egg and ice water, sprinkle over flour mixture, toss with fork.
Gather into a ball. Chill, if necessary. Roll out to fit a 9 inch pie plate.
Line with foil and weight down with uncooked beans or rice. Bake for 20 minutes or until edges are golden. Remove beans and foil, cool.
Combine 1 cup sugar with cornstarch. Add water, lemon rind and lemon juice into a medium saucepan. Cook on medium heat, stirring until thick.
3Remove from heat, beat a small amount of the cooked mixture into the egg yolks. Then mix egg yolk mixture into remaining cooked mixture.
4Return the mixture to heat. Cook, stirring for 2 to 3 mins more or just until mixture comes to a boil. Blend in cream cheese. Cool by placing saucepan into a bowl of ice water.
5Beat egg whites until frothy. Beat in remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until glossy. Fold into lemon mixture, spread evenly into crust.
6Chill 2-4 hours before serving. Garnish with whipped cream, lemon peel and mint sprig, if desired.
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About Lemon Cheesecake Pie