I’m so excited to be guest posting today for Malia here at Yesterday on Tuesday.
I’m Mary Beth from Cupcakes and Crinoline where I blog about all things home ~ cooking, baking, crafting, homemaking and just about anything that strikes my fancy. I live in the the Northeast with my husband, three boys and one sweet dog.
It’s been so cold where I am but thoughts of spring are on my mind ~ sunny, yellow, lemony spring. Today I’m sharing a super easy and delicious recipe for Lemon Cheesecake Pie.
Lemon Cheesecake Pie 1 pre-made 9″ graham cracker pie crust 1/2 cup cream cheese at room temperature 1 14-ounce can sweetened condensed milk 2 egg yolks 2/3 cup lemon juice Preheat oven to 325ºF. In a medium bowl cream together cream cheese and condensed milk until there are no lumps. Add egg yolk and lemon juice mixing until well blended. Pour filing into pie crust. Bake for approximately 23 minutes until filling is set. Cool completely on wire rack. Refrigerate until well chilled-several hours or overnight. Before serving add some fresh whipped cream is desired.
Now, isn’t that easy?
A big thank you to Malia for letting me visit today.