Circle B Kitchen
This is a deliciously lemon version of the Circle B Kitchen cheesepie in which we swap out the graham crackers in the crust for some spicy little gingersnaps. Feel free to use store-bought lemon curd if you like, but we've also provided a recipe for our favorite homemade (you will want to make extra, it's so good). Also, you will need to plan ahead a little to make this as it thickens and gets better the longer you refrigerate it. Give it at least 5 hours in the fridge before serving. And please use a high quality cream cheese (Philadelphia is fine). Some store brand cream cheeses include additives that do not cook up well, i.e., lumps, not creamy. And make sure your cream cheese is at room temperature before using it. You will need 2-3 lemons for the pie.
P.S. If using a store-bought lemon curd that seems a little loose or runny, just beat in 1/2 teaspoon of cornstarch into the pie mixture to make sure that the pie firms up properly.
For the Pie:
For the topping:
Make the Crust:
Place the gingersnaps in the bowl of the food processor and pulse until ground. Add the sugar and continue pulsing until combined.
Melt butter (it’s best if it’s really really soft and not all the way melted) and mix with sugar and crumbs (I do this in the pie plate or a separate bowl). Press into the bottom and sides of the pie plate.
Preheat the oven to 350 degrees.
Make the pie:
Make the topping:
Homemade Lemon Curd:
Stir in the cold butter pieces and once the butter has melted, add the grated zest and stir to combine.
You won't need all of the curd for this recipe so you can transfer the leftover curd to a tightly covered storage container and refrigerate it (it will last for 2-3 weeks) or you can freeze it for much longer.