American Pie Council

Meyer Lemon Cheese Pie

3 cups all-purpose flour
1 tsp. salt
1 1/4 cups Crisco shortening
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, lightly beaten
3/4 cup finely ground vanilla cream-filled cookies
1 Tbsp. melted butter
1/4 tsp. finely grated lemon peel

Preheat oven to 400 degrees. Combine flour and salt in large bowl. Cut in shortening. In
a small bowl combine the water, vinegar and egg. Stir into flour mixture until dough
comes together. Shape dough into two disks and refrigerate 1 hr. Use 1 disk for a 10-
inch pie dish. Roll out crust on lightly floured work surface. Transfer to pie pan, flute
edges. Prick bottom and sides of crust. Bake for 10 min; remove from oven. Combine
cookie crumbs, butter and lemon peel in a small bowl. Press firm over bottom of crust
and bake an additional 8 min. Remove from oven and turn oven down to 350 degrees.
Prepare cheesecake filling.

4 oz. white chocolate, melted
1/4 cup heavy whipping cream
2 8-oz. pkgs. cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 Tbsp. freshly squeezed Meyer lemon juice
1 1/2 tsp. finely grated lemon peel
1/2 tsp. vanilla

In a large mixing bowl, beat the cream cheese and sugar until fluffy. Gradually beat in
cooled chocolate. Beat in eggs, one at a time, blending well after each. Stir in whipping
cream, lemon juice, vanilla and lemon peel. Pour into prepared crust and bake for 30
minutes. Remove from oven and cool. Prepare lemon curd.

4 large egg yolks
3/4 cup granulated sugar
3 oz. fresh Meyer lemon juice
1/4 cup unsalted butter
Pinch of salt
1 tsp. finely grated lemon peel

In a large saucepan, beat the yolks and sugar together until well blended. Stir in the
remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened
and resembling a thin hollandaise sauce. Do not bring to a boil. When thickened, pour at
once into a strainer. Discard residue. Pour over prepared pie. Refrigerate until well-

Decorate edge of pie with sweetened whipped cream and shave white chocolate, if