PAULA DEEN’S BEST CAKES & PIES 1262 cups crushed shortbread cookies
6 tablespoons unsalted butter,
melted
12⁄3 cups plus 3 tablespoons
granulated sugar, divided
6 large eggs
2 tablespoons lemon zest
1¼ cups fresh lemon juice
10 ounces cream cheese, cubed
and softened
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Garnish: lemon slices
- Preheat oven to 350°.
- In a medium bowl, stir together
crushed cookies, melted butter, and
3 tablespoons granulated sugar. Firmly
press mixture into bottom and up sides
of a 9-inch deep-dish pie plate.
Lemon Icebox Pie
Makes 1 (9-inch) deep-dish pie- Bake until golden brown, about
10 minutes. Let cool completely on
a wire rack. - In a medium saucepan, whisk
together eggs, lemon zest and juice,
and remaining 1⅔ cups granulated sugar
until smooth. Cook over medium heat,
whisking constantly, until thickened,
about 15 minutes. Remove from heat;
whisk in cream cheese until melted and
smooth. Pour mixture into prepared
crust. Freeze until fi rm, at least 3 hours
or overnight. - In a large bowl, beat cream,
confectioners’ sugar, and vanilla with
a mixer at medium-high speed until soft
peaks form. Spread whipped cream onto
pie just before serving. Garnish with
lemon, if desired.