LEMON PIE WITH CREAM CHEESE RECIPES

Steps:

• Heat oven to 375°F.
• Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.
• Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.
• Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
• Spoon glaze mixture over cream cheese mixture. Refrigerate at least 2 hours or until set.

Steps:

• Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
• In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.