Lemon-Cheese Pie

Rate this recipe

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Graham-Cracker Piecrust
  • ¼ cup lemon juice
  • 9 ounces cream cheese
  • 2 eggs, beaten
  • ¾ cup plus 1 tablespoon sugar
  • 1 tablespoon grated lemon rind
  • 1 cup sour cream


  1. Preheat oven to moderate (350°F.).

  2. Make the piecrust and press onto the bottom and sides of an eight-inch pie plate.

  3. Mix the lemon juice and cream cheese well. Add the beaten eggs and three-quarters cup of the sugar. Beat until fluffy. Pour into the unbaked crust.

  4. Bake for fifteen to twenty minutes. Remove from oven and cool for five minutes.

  5. Prepare a topping by mixing the lemon rind, remaining tablespoon of sugar and the sour cream. Spread over the pie, return to the oven, and bake for ten minutes longer. Cool. Chill in the refrigerator for at least five hours before serving.

Part of