If you created a velvety filling swirled with lemon curd, nestled in a vanilla wafer crust and garnished with a border of piped whipped cream, fresh raspberries and lemon slices, what would you call it?
Well, Kate Stewart Ronver of Plano, Texas, calls it lemon swirl cream cheese pie, and the judges at the American Pie Council’s 2010 National Pie Championships called Kate’s entry the Best of Show in the amateur division.
I call it lucky for us, because it might be the perfect thing to serve at something or other this Memorial Day weekend.
Lemon swirl cream cheese pie
Lemon curd:
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 eggs, lightly beaten
1/4 cup butter, cut into small cubes
Vanilla wafer crumb crust:
11/2 cups vanilla wafer crumbs
3/4 cup almonds, finely ground and toasted
2 teaspoons lemon zest
Pinch salt
7 tablespoons butter, melted
Lemon cream cheese filling:
2 packages (8 ounces) cream cheese, softened
2/3 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Reserved lemon curd
Garnish
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
About 12-15 fresh raspberries
1 lemon, cut into thin slices and quartered
Prepare lemon curd: In a 1 1/2-quart saucepan, whisk together lemon zest, lemon juice and sugar. Whisk in eggs and butter. Cook over medium-low heat, whisking frequently, for 7 minutes or until curd is thick. Remove from heat and use a food mill or sieve to strain curd into a small bowl. Remove 1/2 cup of lemon curd, reserving remaining lemon curd. Press plastic wrap directly onto surfaces. Cool 30 minutes.
Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick coating.
Prepare vanilla wafer 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 onto bottom and sides of prepared pie plate. Bake for 12 minutes on bottom oven rack. Remove from oven and set aside.
Prepare cream cheese filling: In a medium mixing bowl, beat cream cheese and sugar at medium speed with electric mixer for 2 minutes or until smooth. Add eggs, 1 at a time, and beat at low speed until incorporated. Beat in sour cream, vanilla and lemon extract. Beat in reserved lemon curd. Pour into baked crust. Dollop remaining 1/2 cup lemon curd onto filling and swirl into filling with a small knife. Bake for 30 minutes or until center is nearly set. Remove from oven and place on a wire rack. Cool for 2 hours. Cover and refrigerate overnight.
Prepare 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 number 32 tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.
Makes one 9-inch pie.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
