Demonstrated by Lisa Hemenway at Sur La Table cooking class.

Pre-heat oven to 325 degrees

Crust

• 2 cups all purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter cut in pieces
• Zest and juice of one lemon

Blend flour and sugar in mixer with paddle attachment. Add butter and juice and zest.
Blend until just mixed.
Press evenly into pie pan and bake 8-10 minutes. Set aside

Filling

• 10 oz. Gina Maria Cream Cheese
• ¾ cup sugar
• 2-3 Meyer lemons zested and juiced
• 2 large eggs
• 1 tsp vanilla

Blend cream cheese with sugar until very well blended and add eggs. Blend until creamy.
Add lemon juice and zest. Pour into pie shell and bake 25 minutes.
Cool for 5 minutes.

Topping

• 1 cup crème fraiche
• 1 Tablespoon sugar
• Blend

Spread over lemon filling and bake 5 minutes.
Cool in refrigerator for 2 hours.