This refreshing dessert is sure to please lemon lovers.
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Crust
1 14 cups gingersnap cookie crumbs
14 cup Land O Lakes® Butter, melted
Glaze
13 cup water
14 cup sugar
3 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 12 teaspoons cornstarch
Filling
13 cup sugar
1 (8-ounce) package cream cheese, softened
1 tablespoon freshly grated lemon zest
12 cup Land O Lakes® Heavy Whipping Cream
STEP 1
Heat oven to 375°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
