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Ingredientes
- 1 1/4 c. graham cracker crumbs
- 1/4 c. sugar
- 4 Tbsp. butter melted
- 12 ounce cream cheese
- 1/3 c. sugar
- 1/3 c. lowfat sour cream
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp Knox gelatin
- 1 Tbsp. cool water
- 1 1/2 c. water
- 1 c. sugar
- 1/2 c. fresh lemon juice
- 4 x egg yolks beaten
- 5 Tbsp. cornstarch
- 1 Tbsp. grated lemon peel
- 1/4 tsp salt
- 2 Tbsp. butter
Direcciones
- Graham Cracker Crust: Mix all ingredients together and shape in a 9-inch greased pie pan. Bake at 375 degrees for 6 to 8 min remove from oven and cold.
- Cream Cheese Layer: Combine cream cheese, sugar, lowfat sour cream and salt in medium-sized pan and cook on a very low heat stirring constantly till mix starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add in to mix along with vanilla and stir well. Cook till mix reaches a light boil and cook for 2 min. Remove from heat and cold off. When its luke hot, layer cream cheese on crust and chill till cooled.
- Lemon Topping: Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and wisk till mix comes to a boil at medium heat. Cook for 2 min till thick. Pour 1/2 warm mix in beaten Large eggs slowly and stir constantly. When the mix is completely blended pour egg mix in to the warm pudding stir and cook till the pudding reaches boiling stage. Stir and let boil slowly for about 5 min. Remove from heat add in butter and vanilla, stir and set aside till cooled off.
- When lemon mix reaches room temperature gently smooth it over the cream cheese mix and refrigeratefor several hrs before serving.
- Fresh whipped cream may be added for garnish.
