How to make it

  • Combine graham cracker crumbs, sugar and butter and shape into greased pie pan.
  • Bake at 375 for 8 minutes then remove from oven and cool completely.
  • Combine cream cheese, sugar, sour cream and salt in medium pan.
  • Cook on a very low heat stirring constantly until mixture starts to boil lightly.
  • Mix gelatin with water and dissolve then add to mixture along with vanilla and stir well.
  • Cook until mixture reaches a light boil and cook 2 minutes then remove from heat and cool off.
  • When lukewarm layer cream cheese on crust and refrigerate until cooled.
  • To make topping place water, sugar, lemon juice, cornstarch, salt and lemon peel in saucepan.
  • Whisk until mixture comes to a boil over medium heat then cook 2 minutes until thick.
  • Pour 1/2 hot mixture in beaten eggs slowly and stir constantly.
  • When mixture is completely blended pour egg mixture into hot pudding.
  • Stir and cook until pudding reaches boiling stage then stir and let boil slowly 5 minutes.
  • Remove from heat then add butter and vanilla and stir then set aside until cooled off.
  • When lemon mixture reaches room temperature gently smooth over cream cheese mixture.
  • Chill several hours before serving then garnish with whipped cream if desired.

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