A classic baked cheesecake pie with a bright, tangy lemon flavor. The recipe notes it’s “extra good topped with sour cream.”
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (8in.) | Classic Graham Cracker Crust UK2 |
| 3 (3oz) pkgs | Cream Cheese, softened |
| 2 Tbsp | Butter, softened |
| 1/2 C | Sugar |
| 1 | Whole Egg |
| 2 Tbsp | Flour |
| 2/3 C | Milk |
| 1/4 C | Fresh Lemon Juice |
| 2 Tbsp | Grated Lemon Peel |
Instructions
- Preheat oven to 350°F.
- In a bowl, cream the cheese and butter together.
- Add the sugar and whole egg and mix well.
- Beat in the flour, then gradually add the milk.
- Stir in the lemon juice and peel.
- Pour the filling into the unbaked graham cracker crust shell. Sprinkle with extra crust crumbs if you have them.
- Bake for 35 minutes.
- Let cool, then chill thoroughly before serving.
Servings
Serves 6-8
Note
Extra good topped with sour cream
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