Ingredients
1¼ cups graham crackers crumbs
4 tbsps unsalted butter, room temperature
12 oz cream cheese, at room temperature
⅓ cup granulated sugar, or powdered sugar
⅓ cup sour cream
¼ tsp salt
1 tsp gelatin granules, preferably Knox
1 tsp vanilla extract
1 tbsp cold water
1 cup water
1 cup granulated sugar
¼ cup fresh lemon juice
7 tbsp cornstarch
¼ tsp salt
1 tbsp lemon zest, grated
4 egg yolks, beaten
2 tbsp unsalted butter
1 tsp vanilla extract
Preparation
Mix all ingredients together in a large mixing bowl.
Press the mixture in a 9 inch greased cake tin or pie dish.
Keep chilled until ready for use.
Combine cream cheese, sugar, sour cream and salt in a medium-sized pan.
Cook on a very low heat, stirring constantly until the mixture starts to boil lightly.
Mix gelatin with water and dissolve.
When dissolved, add to the mixture along with vanilla and stir well.
Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off.
When it’s lukewarm, layer cream cheese on the crust and refrigerate until cooled.
Place water, sugar, lemon juice, cornstarch, salt and lemon zest in a saucepan. Whisk until the mixture comes to a boil at medium heat.
Cook for 2 minutes until thick.
Temper the eggs by adding ¼ of the hot mixture in beaten eggs slowly and stir constantly.
When the mixture is completely blended, pour egg mixture into the rest of the hot mixture. Stir and cook until it reaches the simmering stage.
Stir and let simmer slowly for about 5 minutes.
Remove from heat and add butter and vanilla. Stir until fully incorporated and set aside until cooled down.
When the lemon mixture reaches room temperature, gently smooth it over the cream cheese mixture.
Chill for several hours before serving, preferably overnight.
Serve and enjoy!
