Lemon Afternoon Delight
Yield
1 piePrep
30 minCook
30 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
soft. |
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | Graham |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
soft. |
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | Graham |
graham cracker pie crust
|
*
|
Directions
In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth; gradually beat in sugar.
Beat in eggs, one at a time; beat in rind, juice and vanilla.
Pour into pie crust, place on cookie sheet.
Bake at 3500F oven 30 to 35 minutes or until set.
Chill 4 hours.
