Ingredients :
1, 10 oz box of Lorna Doone Shortbread cookies by Nabisco
8 lemon drop hard candies
1 stick of unsalted butter, melted
2 8 oz. packs of 1/3 less fat Cream Cheese, softened
1 11.3 oz. jar of lemon curd
1/8 cup extra fine dessert sugar
1 fresh lemon
1 9 inch Pyrex pie pan
Directions :
For this recipe you will need lemon zester and a food processor, using the whirling blade. Place lemon drop candies into food processor and whirl until they look like sugar. Now add both sleeves of the cookies to lemon drops and whirl until you have an even crumb mixture. Place mixture into a large bowl and add melted butter and mix well.
Spray the pie pan with Pam cooking oil spray and press crumb mixture into bottom of pie pan and onto side as well, keeping it evenly covered. Refrigerate for now.
With an electric mixer on high speed mix together lemon curd, sugar, cream cheese, zest and juice of one lemon.
Remove prepared pie crust from refrigerator and slowly pour lemon cheese mixture into pie pan, filling just to the top. You will have some left over do not use all of the mixture. If you do not want to waste extra pie filling you may want to purchase a few small graham cracker mini pie shells and fill them up. Freeze pie for 4 hours or more.
To serve remove pie from freezer 30 minutes prior to serving and set on counter, you may want to heat the knife up with hot water for easier slicing. Enjoy!
