Creamy Lemon Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 cup (120g)
• Unsalted butter, melted: ¼ cup (60g)
• Sugar: ¼ cup (50g)
• Lemon juice: 1 cup (240ml)
• Lemon zest: 2 tablespoons (10g)
• Grated Parmesan cheese: ¼ cup (25g)
• Heavy cream: 1 cup (240ml)
• Cream cheese, softened: 8 oz (225g)
• Sour cream: ½ cup (120g)
• Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch (23cm) springform pan. Refrigerate for at least 30 minutes.
2. Filling: In a medium bowl, whisk together lemon juice, lemon zest, Parmesan cheese, and heavy cream. Let sit for 15 minutes, or until thickened slightly.
3. In a large bowl, beat cream cheese until smooth. Beat in sour cream and vanilla extract. Gradually add the lemon juice mixture and beat until combined.
4. Pour the filling over the prepared crust. Refrigerate for at least 4 hours, or overnight.

Nutritional Information:

• One slice (1/8 of the pie) contains approximately:
  • Calories: 350
  • Fat: 25g
  • Protein: 10g
  • Carbohydrates: 30g

Dish Characteristics:

• Creamy and tangy lemon flavor
• Rich and indulgent filling
• Easy-to-make and no-bake
• Perfect for any occasion

User Comments:

• "This pie is absolutely delicious! The lemon flavor is so refreshing and the creamy filling is perfect. I will definitely be making this again."
• "I love how easy this pie is to make. It's also a great way to use up leftover lemon juice."
• "This pie is a hit with everyone I've served it to. It's a perfect dessert for a summer party."

Special Precautions and Tips:

• Make sure to use freshly squeezed lemon juice for the best flavor.
• Do not overbeat the cream cheese filling, as it can become grainy.
• Refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to blend and the crust to set.