Cheesy lemon pies are simply irresistible, blending the tangy zest of lemon with the creamy decadence of cheese. If you're yearning for a dessert that's both refreshing and satisfying, mastering this Lemon Cheese Pie Recipe is a must. Today, we'll walk through the five key steps to baking the perfect lemon cheese pie, ensuring your dessert stands out at any gathering.
Step 1: Gather Your Ingredients
Here’s what you’ll need for a scrumptious lemon cheese pie:
- 250 grams of digestive biscuits or graham crackers - for the perfect crust
- 100 grams of unsalted butter - to bind the crust
- 500 grams of cream cheese - for that rich, creamy texture
- 300 milliliters of sweetened condensed milk - adding sweetness and thickness
- 5 eggs - for structure and lightness
- 200 milliliters of lemon juice - the star flavor
- 1 tablespoon of lemon zest - to enhance the lemon flavor
- 70 grams of sugar - for balanced sweetness
Step 2: Prepare the Crust
To create a sturdy base for your lemon cheese pie:
- Crush the digestive biscuits into fine crumbs using a food processor or by sealing them in a bag and rolling over with a rolling pin.
- Melt the butter and mix it with the crumbs until you achieve a consistent, sandy texture.
- Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even crust.
🌟 Note: Using a glass or the bottom of a measuring cup helps to press the crust down evenly.
Step 3: Make the Lemon Cheese Filling
Here’s how to whip up the luscious filling:
- In a mixer, combine the cream cheese with sugar until smooth.
- Gradually add the condensed milk, beating until well incorporated.
- Add the eggs one by one, ensuring each is fully mixed in before adding the next.
- Pour in the lemon juice and zest, beating just until combined.
- Scrape down the sides of the bowl to ensure no lumps remain.
💡 Note: Overbeating can cause the pie to crack, so mix until just smooth.
Step 4: Baking the Pie
Here’s how to bake your pie to perfection:
- Preheat your oven to 160°C (325°F).
- Pour the filling onto the prepared crust.
- Place the pie into a water bath by setting the springform pan into a larger pan filled with hot water, ensuring water level does not surpass the foil wrap.
- Bake for about 55-60 minutes or until the center is set but still a bit jiggly.
- Turn off the oven and leave the pie inside with the door slightly open to cool down slowly.
| Baking Time | Oven Temperature | Setting Description |
|---|---|---|
| 55-60 minutes | 160°C (325°F) | Center is set but still jiggly |
💡 Note: The water bath prevents the pie from cooking too quickly, avoiding cracks in the top.
Step 5: Cooling and Chilling
The final step ensures your pie is set perfectly:
- Once cooled to room temperature, remove from the oven and chill in the refrigerator for at least 4 hours, ideally overnight.
- Before serving, carefully remove the sides of the springform pan.
- Garnish with whipped cream, lemon slices, or a sprinkle of lemon zest if desired.
The cooling and chilling process not only sets the pie but also enhances the flavors, making every bite deliciously smooth.
🔔 Note: For the best results, let the pie sit at room temperature for 30 minutes before serving, allowing the flavors to mellow.
In crafting the perfect lemon cheese pie, understanding the balance of texture, flavor, and presentation is key. This recipe yields a crust that's deliciously crisp yet holds together with the creamy, tangy lemon cheese filling, providing a delightful contrast. Whether you're a seasoned baker or a novice, following these steps with attention to detail will result in a dessert that's not just for special occasions but a regular treat worth indulging in.
Can I use fresh lemons instead of lemon juice?
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Yes, you can use fresh lemons to get the juice for this recipe. Fresh lemon juice gives a more vibrant, natural flavor to your pie.
What can I substitute for digestive biscuits in the crust?
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If you can’t find digestive biscuits, you can use graham crackers or any plain biscuit. Adjust the sugar according to the sweetness of the biscuits.
How do I prevent my lemon cheese pie from cracking?
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The key is to avoid overbeating the mixture which introduces too much air, and to use a water bath while baking to ensure even heat distribution.
