Having grown up in Southern California, I've always had a fondness for Marie Callendar's pies. When I was young, it was always such a treat if a visitor brought a pie to share. My favorites were the fresh strawberry, piled high with strawberry and glistening under a ruby glaze, or the sour cream cheesecake pie, with its velvety cream cheese layer topped with the smoothest, whitest cloud of sour cream. What luxury!
Faced with a surfeit of lemons this week, I found this recipe for Marie Callendar's lemon cheesecake pie. It was easy and quick to make using a pre-baked graham cracker pieshell, though as you can see the crust doesn't hold up well. Next time I'll probably make my own crust using a shortbread dough, and sprinkle with a touch more sugar to bring out the lemony flavor of the lemon curd on top. For an easy springtime dessert, this recipe worked out great (and apologies for the pictures this week - as you can see, serving the guests took precedence over photography this week!)
Marie Callendar's Lemon Cheesecake Pie
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