American Pie Council

Lemon Swirl Cream Cheese Pie

Lemon Swirl Cream Cheese Pie
Kate Stewart Rovner, Plano, TX
2010 APC Crisco® National Pie Championships Amateur Division 1st Place Cream Cheese and Best in Show
Lemon Curd
1 tsp finely grated lemon zest
½ cup fresh lemon juice
½ cup sugar
3 eggs, lightly beaten
¼ cup butter, cut into small cubes
Prepare Lemon Curd: In a 1½-qt 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 ½ cup of Lemon Curd, reserving remaining Lemon Curd. Press plastic wrap directly onto surfaces. Cool 30 minutes.

Vanilla Wafer Crumb Crust
1½ cup vanilla wafer crumbs
¾ cup almonds, finely ground and toasted
2 tsp lemon zest
pinch of salt
7 Tbsp melted butter
Heat oven to 350°F degrees. Spray a 9-inch pie plate with Crisco No-Stick spray. 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.

Lemon Cream Cheese Filling
2 8oz pkgs cream cheese, softened
2/3 cup sugar
2 eggs
½ cup sour cream
½ tsp vanilla
½ tsp lemon extract
Reserved Lemon Curd
In a medium mixing bowl, beat cream cheese and sugar at medium speed for 2 minutes or until smooth. Add eggs, one 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 ½ 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.

½ cup heavy whipping cream
2 Tbsp powdered sugar
½ tsp vanilla
About 12-15 fresh raspberries
1 lemon, cut into thin slices and quartered
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 #32 tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.