Classic Lemon Cheesecake Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic baked lemon cheesecake pie featuring a rich and creamy filling with a bright, tangy flavor from fresh lemon juice and peel, all set in a simple graham cracker crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | 4 hours | 6-8 servings |
🔪 Key Equipment
- Medium bowl
- Electric mixer
- 8-inch pie pan
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8-inch) | Classic Graham Cracker Crust UK2 | Pre-made |
| 3 (3 oz) pkgs | Cream Cheese | Softened |
| 2 Tbsp | Butter | Softened |
| 1/2 Cup | Sugar | None |
| 1 | Egg | Whole |
| 2 Tbsp | Flour | None |
| 2/3 Cup | Milk | None |
| 1/4 Cup | Fresh Lemon Juice | None |
| 2 Tbsp | Grated Lemon Peel | None |
Instructions
Step 1: Prepare the Filling
- Preheat oven to 350°F.
- In a medium bowl, cream the 3 (3 oz) pkgs cream cheese and 2 Tbsp butter together until smooth and creamy.
Step 2: Mix and Pour
- Add the 1/2 cup sugar and whole 1 egg and mix well until fully combined.
- Beat in the 2 Tbsp flour, then gradually add the 2/3 cup milk and continue beating until smooth.
- Stir in the 1/4 cup fresh lemon juice and 2 Tbsp grated lemon peel.
- Pour the filling into the unbaked 1 (8-inch) graham cracker crust shell. Sprinkle with extra crust crumbs if you have them.
Step 3: Bake and Chill
- Bake for 35 minutes, or until the center is nearly set and has a slight jiggle.
- Let the pie cool completely on a wire rack, then chill thoroughly in the refrigerator for at least 4 hours before serving until firm.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 3-4 days; extra good when topped with sour cream just before serving.
Original Recipe Scan
