This refreshing dessert is sure to please lemon lovers.
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1 1/4 cups gingersnap cookie crumbs
1/4 cup Land O Lakes® Butter, melted
1/3 cup water
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons cornstarch
1/3 cup sugar
1 (8-ounce) package cream cheese, softened
1/2 cup Land O Lakes® Heavy Whipping Cream
Heat oven to 375°F.
Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.
Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
Spoon glaze mixture over cream cheese mixture. Refrigerate at least 2 hours or until set.
To make it easier to squeeze juice from a fresh lemon, heat in microwave about 20 seconds.