Yield: 8 Servings
|4 packs||(3 oz) cream cheese; at room temperature|
|\N \N||Grated peel of 1 lemon|
|1 tablespoon||Fresh lemon juice|
|2 cups||Prepared mincemeat|
|1 \N||9-inch pastry shell; baked|
|1 cup||Sour cream|
|½ teaspoon||Vanilla extract|
|\N \N||Lemon slices; for garnish|
Beat together cream cheese, eggs, ½ cup sugar, lemon peel and lemon juice with an electric mixer until very smooth. Spoon mincemeat into baked pastry shell. Pour cheese mixture evenly over mincemeat. Bake in a 375°F oven for 20 minutes. Mix together sour cream, the 2 tablespoons sugar and vanilla.
When pie has baked the 20 minutes, remove from oven and spread sour cream mixture evenly over the top. Return to oven for 10 minutes longer. Chill pie before cutting and serving. Garnish with twisted lemon slices and lemon leaves (if available).
Recipe by: Sunset Cookbook of Favorite Recipes Posted to MC-Recipe Digest V1 #841 by Crane Walden <cranew@...> on Oct 12, 1997