0
2 cups crumbled gingersnap cookies
3/4 cup granulated sugar
1/4 cup butter, melted
1 large lemon
2 250-g blocks cream cheese, at room temperature
500-mL jar lemon curd, about 2 cups, or 540-mL can lemon pie filling
Preheat oven to 350F (180C). Place gingersnap crumbs and 1/4 cup (50 mL) sugar in a medium-size bowl. Using a fork, stir until mixed. Stir in butter until crumbs are evenly moistened. Evenly pat crumbs into an ungreased 9-inch (23-cm) pie plate, firmly pressing mixture up sides of plate. Bake in centre of 350F (180C) oven until firm, about 10 minutes. Remove. Cool on a wire rack.
Meanwhile, squeeze 1/4 cup (50 mL) juice from lemon. In a large bowl, using an electric mixer, beat cheese until smooth, scraping down sides as necessary. Beat in 1/2 cup (125 mL) sugar, then lemon juice. Beat in lemon curd just until blended. Scrape mixture into cooled pie shell, mounding filling slightly in centre. Refrigerate, uncovered, at least 4 hours, preferably overnight. Garnish with dollops of whipped cream and fresh berries, sliced figs or mandarin oranges, if you wish.
Calories 588, Protein 7.6g, Carbohydrates 61.8g, Fat 35.8g, Fibre 0.8g, Sodium 419mg.
Who wouldn't want to crown a gourmet dinner with a sumptuous dessert? But then reality sets in. Between the hectic holiday rush and preparing the dinner, dreams of a fancy homemade sweet often end up as a pricey store-bought dish. With just six ingredients and 20 minutes, you can whip up a rich creamy pie--similar to but lighter than a cheesecake.
Pulse about 40 (1-3/4-inch/4.5-cm) gingersnap cookies in a food processor to form fine crumbs. Or place cookies in a large, resealable plastic bag. Using a frying pan or rolling pin, crush cookies to fine crumbs.
Pie can be prepared up to 3 days before serving. After pie has chilled 4 hours, cover with plastic wrap and refrigerate until ready to serve. Or try it as a semi-frozen dessert. Cover pie with plastic wrap, then a layer of foil. Freeze up to 1 week. To serve, remove from freezer and let stand at room temperature until it can be easily sliced, about 1-1/2 hours. Serve in wedges.