lemon curd cheesecake pie

i love baking pies. they're pretty simple, just make a filling, throw it in the pie crust, throw the pie in the oven and then it's done. this one had to be refrigerated overnight, i almost didn't want to wait. it's very lemony because of all the lemon ingredients (curd, juice, extract, peel) but it's not overwhelming in lemon flavor. it's just right and the whipped topping is a nice touch. i also made an orange vanilla iced tea using green tea. that's pretty refreshing. can't you tell i'm ready for spring?

Lemon Swirl Cream Cheese Pie

Best of Show, Amateur: Kate Stewart Rovner, Plano, Tex.

Lemon Curd

1 teaspoon finely grated lemon zest

1/2 cup fresh lemon juice

1/2 cup sugar

3 eggs, lightly beaten

1/4 cup butter, cut into small cubes

Vanilla Wafer Crumb Crust

1 1/2 cup vanilla wafer crumbs

3/4 cup almonds, finely ground and toasted

2 teaspoon lemon zest

pinch of salt

7 tablespoons melted butter

Lemon Cream Cheese Filling

2 (8-oz) packages cream cheese, softened

2/3 c sugar

2 eggs

1/2 cup sour cream

1/2 teaspoon vanilla

1/2 teaspoon lemon extract

Reserved lemon curd

Garnish

1/2 c heavy whipping cream

2 tablespoon powdered sugar

1/2 teaspoon vanilla

About 12-15 fresh raspberries

1 lemon, cut into thin slices and quartered

Prepare Lemon Curd: In a 1 1/2-quart saucepan, whisk together lemon zest, lemon juice, and sugar. Whisk in eggs and butter. Cook over medium-low heat, whisking frequently for 7 minutes or until curd is thick. Remove from heat and use a food mill or sieve to strain curd into a small bowl. Remove 1/2 cup of lemon curd, reserving remaining lemon curd. Press plastic wrap directly onto surfaces. Cool 30 minutes.

Heat oven to 350 degrees. Spray a 9-inch pie plate with Crisco No-Stick spray.

Prepare Vanilla Wafer Crumb Crust: In a medium mixing bowl, use a fork to toss together vanilla wafer crumbs, almonds, lemon zest and salt. Stir in melted butter. Press mixture onto bottom and sides of prepared pie plate.

Bake for 12 minutes on bottom oven rack. Remove from oven and set aside.

Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar at medium speed for 2 minutes or until smooth. Add eggs, one at a time, and beat at low speed until incorporated. Beat in sour cream, vanilla, and lemon extract. Beat in reserved Lemon Curd. Pour into baked crust. Dollop remaining 1/2 cup Lemon Curd onto Filling and swirl into Filling with a small knife.

Bake for 30 minutes or until center is nearly set. Remove from oven and place on a wire rack. Cool for 2 hours. Cover and refrigerate overnight.

Prepare Garnish: In a chilled, medium mixing bowl, beat whipping cream, powdered sugar, and vanilla with a hand-held electric mixer, starting at lowest speed and increasing gradually each minute, until stiff peaks are formed. Using a #32 tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.