
Lemon Cream Cheese Pie
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Ingredients
Crust
- Half box (204 g) graham crackers
- 7 tablespoons (98 g) unsalted butter
- 2 tablespoons (25 g) Imperial Sugar Extra Fine Granulated Sugar
Cream Cheese Mousse
- 1 1/2 teaspoons gelatin
- 2 tablespoons water
- Zest from 2 large lemons, no white bitter pith
- 1/2 cup fresh lemon juice
- 16 ounces (2 packages) cream cheese, at room temperature
- 1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1 cup (240 g) whipping or heavy cream
Lemon Curd
- 1 large egg
- 1 large egg white
- 1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup (120 g) fresh lemon juice
- 4 tablespoons (56 g) unsalted butter, very soft
Finishing
- 3/4 cup (180 g) or heavy cream
- 1 tablespoon (12.5 g) Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
Directions
- Crush graham crackers to meal. Melt butter and add to meal along with sugar.
- Press mixture on bottom and sides of a deep 9-inch pie tin. Place in oven for 7-8 minutes and allow to cool.
- Combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes.
- Heat lemon juice until lukewarm or slightly warmer. Add gelatin mixture and whisk until completely dissolved. Add lemon zest and set aside.
- Ensure that cream cheese is at room temperature before proceeding. Mixing is easily done by hand using a firm rubber spatula. Place cream cheese in a large bowl. Add granulated sugar and mix until completely smooth and no lumps remain. Add vanilla extract.
- Add (still warm at this stage) juice/gelatin mixture in 5 increments waiting for previously added amount to be fully incorporated and mixture is smooth before adding next.
- In a separate bowl, whip cream to soft/medium peak and not as stiff as you would to pipe rosettes on a pie or cake.
- Add in one step to above and fold just until combined. Scrape into pie pan, level the surface, and place in freezer for 1 hour and transfer to refrigerator.
- Prepare lemon curd by placing egg and egg white in a large microwave-safe bowl. Mixture will rise when heated. Whisk for at least 2 minutes until completely blended.
- Add sugar and lemon juice and whisk rapidly together. Add butter.
- Place in a microwave for 40 seconds. Remove and whisk well. Return for another 40 seconds and whisk again. Repeat process until lemon curd has the consistency of room-temperature ketchup.
- If curd shows signs of tiny lumps, run through a fine sieve. Cover with plastic food wrap and place in the fridge.
- To finish pie, whip cream, sugar, and vanilla to stiff peaks. Fit whipped cream in a piping bag fitted with a large French star pastry tip.
- Pipe rosettes on the edge of pie.
- Fill center with cooled lemon curd.
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