Discovery! Lemon cheesecake pie
This is a brand-new dessert. It changes cheesecake making from a slow, complicated job to a quick and easy one!
Some cheesecake tends to be dry and grainy; this has a melt-in-the-mouth creaminess. Many cheesecakes require four eggs; this takes only one. Mixing time is brief, baking time only 35 minutes.
Best of all, lemon cheesecake pie appeals to menfolks and everybody — because it’s not too sweet, thanks to the tang of fresh Sunkist Lemons. Try it!
Lemon cheesecake pie recipe (1951)
3 3-oz. packages cream cheese (or one 8-oz. pkg.)
2 tbsp. butter
1/2 cup sugar
1 whole egg
2 tbsp. flour
1/2 cup milk
1/4 cup fresh Sunkist lemon juice
2 tbsp grated lemon peel
1 graham cracker crust, 8 in.
Cream the cheese and butter; add sugar and whole egg. Mix well. Add flour, then milk. Stir in lemon juice and peel.
Pour into unbaked graham cracker pie shell. Sprinkle with crumbs. Bake 35 min. in moderate oven at 350 F.
Chill and serve. (Extra good topped with sour cream.) Serves 6-8.
Graham cracker crust
Crush graham crackers to make 1-1/4 cup fine crumbs. Add 1/4 cup sugar and 1/3 cup melted butter. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom and sides of 8-inch pie plate. Chill until set.
Quick, easy, inexpensive… delicious with the flavor of FRESH LEMONS!